Description
A delicious no-bake dessert featuring layers of white chocolate mousse, raspberries, and pound cake.
Ingredients
Scale
- 6 tbsp (90ml) heavy whipping cream for ganache
- 12 oz (340g) white chocolate chopped
- 8 oz (225g) white chocolate melted for mousse
- 2 cups (480ml) heavy whipping cream cold divided for topping
- 8 oz mascarpone cheese
- 1 cup (115g) powdered sugar
- 15 oz pound cake cut into cubes
- 9 oz raspberries
- 1/2 cup (120ml) heavy whipping cream for topping
- 1/4 cup (29g) powdered sugar for topping
- 3/4 tsp vanilla extract
- Raspberries for decorating
- White chocolate for decorating
Instructions
- Make Ganache First: Start by melting 12 oz (340g) white chocolate with 6 tbsp (90ml) heavy whipping cream until smooth and creamy. Stir gently to avoid overheating, creating a silky mix without lumps.
- Chill the Ganache: Let the ganache cool at room temperature until it thickens slightly but remains pourable. It should have a glossy finish at this stage.
- Whip Mascarpone Cheese: In a large mixer bowl, beat 8 oz (225g) mascarpone cheese until creamy and fluffy. Avoid over-whipping to keep it from becoming watery.
- Prepare Raspberry Mixture: Mash 9 oz raspberries with 1/4 cup (29g) powdered sugar until chunky and juicy, keeping some whole for garnish.
- Assemble the Trifle: Layer the ganache, whipped mascarpone, crushed raspberries, and 15 oz pound cake cubes in your trifle dish. Each layer should be inviting and colorful. Allow each layer to set slightly for sturdiness.
- Cool in the Fridge: Place the assembled trifle in the refrigerator for about 60 minutes to let flavors mingle and stabilize the layers; do not leave too long.
- Serve with Whipped Cream: Top with 1/2 cup (120ml) whipped heavy cream and a sprinkle of 1 cup (115g) raspberries just before serving for an enticing presentation.
Notes
- Storage Tips: Store in the fridge, well-covered. Best if eaten within 3 days.
- Expert Tips: If the white chocolate ganache does not melt completely, microwave it in 10-second increments until smooth. Ensure mascarpone is cool, but not fridge-cold to avoid a watery texture. For layers that do not hold their shape, chill in the fridge for a bit before serving.
- Reheating Instructions: N/A
- Serving Suggestions: Serve with a scoop of vanilla ice cream. Pair with a glass of sparkling wine for a delightful contrast.
- Recipe Variations: Replace raspberries with strawberries or blueberries. Use dark chocolate for an intense flavor option. Incorporate a splash of liqueur in the ganache for added richness.
- Ingredient Notes: For a softer texture, consider using regular cream cheese as a substitute for mascarpone cheese, though note it may differ in texture.
Nutrition
- Serving Size: 1 serving
- Calories: 703
- Sugar: 48.4g
- Sodium: 69mg
- Fat: 37.8g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 83.1g
- Fiber: 0g
- Protein: 8.6g
- Cholesterol: 72.4mg