White Chocolate Raspberry Trifle Cake Recipes

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WHITE CHOCOLATE-RASPBERRY TRIFLE CAKE



White Chocolate-Raspberry Trifle Cake image

Make a dessert that will wow and amaze with our White Chocolate-Raspberry Trifle Cake recipe. Delicate layers of pound cake, raspberry jam and creamy pudding stack up to one impressive dessert in this White Chocolate-Raspberry Trifle Cake.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 12 servings

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (10.5 oz.) frozen prepared pound cake, partially thawed, cut into 30 thin slices
1/4 cup raspberry jam, warmed
1/2 cup fresh raspberries

Steps:

  • Line 9-inch round pan with plastic wrap. Beat cream cheese and chocolate in large bowl with mixer until blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP.
  • Arrange 10 cake slices on bottom of prepared pan; brush with half the jam. Cover with half the pudding mixture. Repeat all layers. Top with remaining cake.
  • Refrigerate 3 hours. Invert cake onto plate; remove plastic wrap. Top cake with remaining COOL WHIP and berries just before serving.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 300 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 28 g, Protein 4 g

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE



Raspberry, White Chocolate, and Almond Trifle image

Yield Makes 16 servings

Number Of Ingredients 10

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted

Steps:

  • Bring 1 cup cream to simmer in medium saucepan. Remove from heat. 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; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits 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.
  • *Available at some supermarkets and at Italian markets.

CHOCOLATE RASPBERRY TRIFLE



Chocolate Raspberry Trifle image

Guests might think you slaved over this impressive-looking dessert, but it's a snap to assemble. Just layer cubes of leftover chocolate cake, a sweet cream cheese mixture and tart berries for winning results. -Karena Bauman, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

3 ounces cream cheese, softened
2 tablespoons sugar
2 tablespoons whole milk
1-1/2 cups whipped topping
One portion chocolate cake (7-1/2x5-inch rectangle) from the Delicate Chocolate Cake recipe, cut into 1/2-inch cubes
2 cups fresh raspberries
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. , In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes.

Nutrition Facts :

LEMON RASPBERRY WHITE CHOCOLATE MOUSSE CAKE



Lemon Raspberry White Chocolate Mousse Cake image

A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse.

Provided by Paulette Womer

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
1 (10 ounce) package frozen raspberries
2 tablespoons cornstarch
8 (1 ounce) squares white chocolate, chopped
3 cups heavy cream
1 teaspoon vanilla extract
½ cup fresh raspberries, garnish

Steps:

  • Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
  • To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
  • To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
  • Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 52.3 g, Cholesterol 96.5 mg, Fat 33.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 19.1 g, Sodium 348.1 mg, Sugar 35.3 g

WHITE CHOCOLATE TRIFLE



White chocolate trifle image

Love trifle? This white chocolate custard and passion fruit combination is really something special - the perfect dessert for a celebration

Provided by Tom Kerridge

Categories     Dessert, Treat

Time 50m

Number Of Ingredients 13

1 lemon drizzle cake (about 350g)
120ml white rum
8 passion fruit , pulp removed
50g coconut shavings, toasted
375ml whole milk
125ml double cream
50g golden caster sugar
350g white chocolate , plus extra to serve
7 large egg yolks
600ml double cream
3 vanilla pods , seeds only
50g caster sugar
2 limes , zested

Steps:

  • To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.
  • Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.
  • The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.
  • Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.

Nutrition Facts : Calories 864 calories, Fat 64 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE RASPBERRY CHEESECAKE TRIFLE



Chocolate Raspberry Cheesecake Trifle image

My two favorite flavors are chocolate and raspberry...put them together with cheesecake and WOWWEE!!!!! This is awesome :) (Chill time not included)

Provided by Karen..

Categories     Dessert

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 6

1 poundcake or 1 sponge cake
1 (8 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
3 cups fresh raspberries
4 ounces semisweet chocolate, grated coursely or 3/4 cup semi-sweet chocolate chips

Steps:

  • Cut cooled cake into 1 inch cubes.
  • In a small bowl, beat cream cheese and sugar until smooth.
  • Fold in the whipped topping.
  • In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
  • Repeat layers and top with remaining cup of raspberries.
  • Refrigerate for 3 to 4 hours or overnight.

Nutrition Facts : Calories 385.6, Fat 21.3, SaturatedFat 12.1, Cholesterol 20.8, Sodium 353.2, Carbohydrate 47.9, Fiber 4, Sugar 32.1, Protein 5.2

CHOCOLATE-RASPBERRY TRUFFLE CAKE



Chocolate-Raspberry Truffle Cake image

This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!

Provided by Leslie in Texas

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 12

1 (12 ounce) package frozen raspberries (not sweetened)
1 -2 tablespoon sugar, depending on how sweet you like your dessert (I used about 1 1/2 T. sugar)
1/3 cup Chambord raspberry liquor (raspberry liquor)
1/3 cup sugar
1/2 cup unsalted butter, cut into pieces
12 ounces good quality semisweet chocolate, broken into pieces
6 large eggs
2 tablespoons flour
1/4 teaspoon almond extract
sweetened whipped cream, for garnish
fresh raspberry, for garnish
chocolate syrup, for garnish

Steps:

  • Puree raspberries in a food processor.
  • Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
  • Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
  • Remove from heat and cool completely.
  • Butter an eight inch cake pan and line bottom with parchment or waxed paper.
  • Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
  • Add butter and continue heating and stirring until butter melts.
  • Remove from heat and add chocolate, stir until smooth and cool.
  • (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
  • Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
  • Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
  • Pour into prepared cake pan.
  • Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
  • Bake at 325°F for 42 to 45 minutes.
  • Cake will have risen and not be completely "set".
  • Remove from water bath and cool cake completely on a wire rack.
  • Cake will "collapse" as it cools down.
  • Run a thin knife around pan to loosen cake.
  • Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
  • To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
  • Garnish with whipped cream and a few fresh raspberries and serve.
  • If desired, cake can be made a day ahead of time.
  • Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.

Nutrition Facts : Calories 306.4, Fat 25, SaturatedFat 14.8, Cholesterol 126.1, Sodium 43.2, Carbohydrate 23.7, Fiber 6, Sugar 13.2, Protein 7.2

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Top Asked Questions

How do you make a white chocolate raspberry trifle?
This White Chocolate Raspberry Trifle has layers of cake, pudding and raspberry cream. Not only is it gorgeous, but it comes together quickly and serves a crowd. Prepare the pudding according to package directions (add the 2 dry pudding mixes to 4 cups of milk and whisk until smooth). Place in the refrigerator to set. Cut the cake into cubes.
What is raspberries trifle?
A white chocolate raspberry trifle made from layers of cake, white chocolate mousse, whipped cream, raspberry jam and fresh raspberries. A beautiful and surprisingly easy dessert.
How do you make a cake trifle with raspberry jam?
Cut the cake into cubes. Place a layer of cake cubes in the bottom of a trifle bowl. Spoon 1/2 of the white chocolate pudding on top of the cake. In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry jam. Fold together until the mixture is completely combined. Spoon 1/2 of the creamy raspberry mixture on top of the pudding.
How do you make a trifle with a cake and pudding?
Cut the cake into cubes. Place a layer of cake cubes in the bottom of a trifle bowl. Spoon 1/2 of the white chocolate pudding on top of the cake. In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry jam. Fold together until the mixture is completely combined.

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