White Chocolate Raspberry Trifle

A Three-Layer White Chocolate Raspberry Trifle with Chocolate Shavings on Top

This decadent White Chocolate Raspberry Trifle has layers of white chocolate ganache, white chocolate mousse, pound cake, fresh raspberries and a whipped cream topping! It’s the best trifle to indulge in on special occasions.

Ingredients

For the White Chocolate Ganache

For the White Chocolate Mousse

Additional Ingredients

For the Whipped Cream Topping

Instructions

White Chocolate Ganache

  1. Heat the heavy cream until it just starts to boil, then pour over the white chocolate chips. Cover with clear wrap for 3-4 minutes, then whisk until smooth. Sometimes the white chocolate doesn’t completely melt. If that happens, microwave white chocolate mixture in 10 second increments, stirring well between each increment, until smooth.
  2. Set aside to cool to about room temperature.

White Chocolate Mousse

  1. Heat 1/2 cup heavy cream until it just starts to boil, then pour over the white chocolate chips. Cover with clear wrap for 3-4 minutes, then whisk until smooth. Set aside to cool to about room temperature.
  2. Add the mascarpone cheese to a large mixer bowl and whip just until smooth. Don’t over mix or it can thin out your mascarpone cheese and make it watery.
  3. Slowly pour in the remaining 1 1/2 cups of the heavy whipping cream, allow it to incorporate with the cheese slowly so that it doesn’t end up lumpy.
  4. Once all is combined, add the powdered sugar. Turn up speed to high and whip to stiff peaks.
  5. Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
  6. Gently fold in the remaining whipped cream until well combined.

Assembly

  1. Add about half of the pound cake cubes to the bottom of the trifle dish in an even layer.
  2. Drizzle about half of the white chocolate ganache over the pound cake and spread evenly.
  3. Add about half of the raspberries, spreading them out evenly.
  4. Spread about half of the white chocolate mousse into an even layer over the raspberries.
  5. Repeat another layer of pound cake, white chocolate ganache, raspberries and the remaining white chocolate mousse.
  6. To decorate the top, make the whipped cream topping. Add all ingredients to a large mixer bowl fitted with the whisk attachment and whip until stiff peaks form.
  7. Pipe swirls of whipped cream around the top of the trifle and finish it off with additional raspberries, white chocolate pieces and white chocolate shavings.
  8. Refrigerate trifle until ready to serve. Best if eaten within 2-3 days.

Notes

Your mascarpone cheese should be cool, but not cold. If it gets too warm, it can get watery.

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