RASPBERRY, WHITE CHOCOLATE AND ALMOND TRIFLE
Posted for ZWT6: Great Britain. Adapted from Bon Appetit. Prep time does not include chill time of 5 hours or up to 24 hours.
Provided by noway
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Bring 1 cup whipping cream to simmer in medium saucepan.
- Remove from heat and add white chocolate. Whisk until smooth.
- Cool to barely lukewarm, about 10 minutes.
- Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks.
- Fold in white chocolate mixture.
- Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract and from heat.
- Quickly submerge 1 cookie in syrup; shake excess back into pan. Place dipped cookie in bottom of 14-cup trifle dish. Repeat with enough cookies to cover bottom of dish.
- Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over.
- Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.
- Mound fresh berries in center of trifle. Sprinkle almonds around edge.
- Cover and chill at least 5 hours and up to 24 hours.
Nutrition Facts : Calories 545.2, Fat 31.5, SaturatedFat 17.3, Cholesterol 147.1, Sodium 93.6, Carbohydrate 60.7, Fiber 4.6, Sugar 39.3, Protein 7.4
RASPBERRY, WHITE CHOCOLATE & MASCARPONE TRIFLE
Reminiscent of tiramisu, but with the yummy addition of white chocolate, a hint of almond, and without the coffee. For special occasions. Time includes 4 hours for chilling.
Provided by Daydream
Categories Dessert
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
- Reduce heat and let simmer for 10 minutes.
- Remove from heat, add amaretto liqueur, and set aside to cool.
- With an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will yellow and become grainy.
- In an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
- Gently fold through the mascarpone mixture along with the grated chocolate.
- Dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup if dipped too long they will become mushy!
- Line the base of an 8 x 11 (20cm x 26cm) serving dish with the biscuits.
- Top with half the mascarpone mixture.
- Sprinkle the raspberries over the mascarpone mixture.
- Top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
- Sprinkle the almonds over the top and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 289.8, Fat 12.5, SaturatedFat 6, Cholesterol 56.8, Sodium 45.1, Carbohydrate 42.1, Fiber 2.5, Sugar 39.2, Protein 4.4
RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS
Baking this cake for a longer period of time at a lower temperature allows for a more even bake without the worry of overbrowning. This cake is on the denser side, with a somewhat pound cake-like texture. It tastes great the next day with a hot cup o' coffee!
Provided by Kim
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Sift together flour, baking powder, salt, and nutmeg.
- Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
- Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
- Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
- Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 44.1 g, Cholesterol 84.6 mg, Fat 19.4 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 10.2 g, Sodium 233.9 mg, Sugar 28.8 g
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