WHITE CHOCOLATE TRIFLE
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
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
WHITE CHOCOLATE-RASPBERRY TRIFLE CAKE
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
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
Yield Makes 16 servings
Number Of Ingredients 10
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.
ENGLISH CHOCOLATE TRIFLE WITH APRICOTS AND RASPBERRIES
Categories Milk/Cream Rum Food Processor Chocolate Fruit Dessert Valentine's Day Raspberry Apricot Créme de Cacao Chill Engagement Party Bon Appétit
Yield Serves 16
Number Of Ingredients 22
Steps:
- For Pudding:
- Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to simmer in heavy large saucepan. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan and whisk over medium heat until custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour pudding into large bowl. Add white chocolate and butter and whisk until smooth. Chill until thick and cold, whisking occasionally, about 3 hours.
- For Apricots:
- Line cookie sheet with foil. Brush foil lightly with vegetable oil. Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium saucepan. Stir over high heat until sugar dissolves. Add apricots and bring to boil. Reduce heat, cover and simmer 10 minutes.
- Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet. Combine remaining apricots with remaining poaching syrup, 3 tablespoons water and 2 tablespoons lemon juice in processor and puree. Pour puree into bowl. Cook apricots in skillet over high heat until syrup is reduced to glaze, turning apricots once, about 4 minutes. Using tongs, transfer candied apricots to foil. Cool. Mix any syrup from skillet into puree. (Can be prepared 1 day ahead. Cover candied apricots and puree separately and let stand at room temperature.)
- For Dark Chocolate Cream:
- Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted. Chill until cold but still pourable, stirring occasionally, about 30 minutes.
- Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares. Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently spread with back of spoon, allowing puree to show at sides of bowl. Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining berries over puree, arranging some berries to show at sides of bowl. Starting 1 inch in from sides of bowl, pour 1/3 of dark chocolate cream over, making sure it does not touch sides of bowl. Starting at edge, pour 2 cups white chocolate pudding over chocolate cream. Repeat layering with remaining cake, rum mixture, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each. Smooth top. Cover and chill overnight.
- Spoon whipped cream into pastry bag fitted with medium star tip. Pipe around edge of trifle. Top with candied apricots and reserved berries. (Can be made 8 hours ahead; chill.) Serve cold.
More about "white chocolate raspberry trifle recipes"
WHITE CHOCOLATE RASPBERRY TRIFLE RECIPE | EASY NO-BAKE ...
From lifeloveandsugar.com
Servings 10-12Total Time 50 minsCategory DessertCalories 703 per serving
- 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.
- 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.
WHITE CHOCOLATE, RASPBERRY AND PASSIONFRUIT TRIFLE
From goodhousekeeping.com
Servings 8Total Time 35 minsCategory DessertCalories 579 per serving
- In a medium pan, cook 400g (14oz) of the raspberries, the sugar and 1½tbsp water over medium heat for 5-8min until completely softened.
- Chop 175g (6oz) of the white chocolate and heat with the custard over low heat, stirring regularly, until chocolate has melted.
RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE RECIPE | …
From bonappetit.com
3.9/5 (18)Servings 16
- 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.
WHITE CHOCOLATE RASPBERRY TRIFLE - CELEBRATING SWEETS
From celebratingsweets.com
Ratings 7Calories 413 per servingCategory Dessert
- Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture is completely smooth. Transfer to a medium sized bowl. Allow to sit at room temperature until the mixture has cooled and thickened slightly, stirring occasionally, about 20-30 minutes (the mixture should not be warm at all).
- Using a hand mixer or stand mixer, beat 1 cup cream, powdered sugar and vanilla until soft peaks form. Set aside (this will be the topping for the trifle).
WHITE CHOCOLATE AND RASPBERRY TRIFLE RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
5/5 (2)Category Festive DessertsCuisine British RecipesCalories 872 per serving
- Preheat the oven to 190°C/fan 170°C/gas 5. Cream together the caster sugar and butter until light and creamy. Add the eggs, 1 at a time, mixing well after each addition. Sift over the flour and fold in gently. Stir two-thirds of the white chocolate into the batter along with a quarter of the raspberries. Place 12 fairy cake cases in a bun tin and half-fill each with the batter. Bake for 12–15 minutes, until golden brown.
- Lightly crush half the remaining raspberries with 1 tbsp icing sugar in a bowl and set aside. In a bowl, briefly whisk the cream, mascarpone and the remaining icing sugar together until just combined and smooth.
- Discard the fairy cake cases, halve the cakes horizontally and use to cover the bottom of a large glass dish, pressing each cake against the side so that there are no gaps (freeze any leftover cakes for up to 3 months). Pour the amaretto over the cakes and top with crushed and whole remaining raspberries and the remaining white chocolate. Top with the custard, then spoon over the mascarpone cream.
- Melt the chocolate in a bowl over a pan of simmering water and use a clean paint brush to brush 2 coats of chocolate onto clean, flat holly leaves. Leave to set, then gently peel away the leaf. Use to decorate the trifle along with the extra raspberries.
WHITE CHOCOLATE, RASPBERRY AND LIMONCELLO TRIFLE RECIPE ...
From sainsburysmagazine.co.uk
5/5 (69)Category DessertServings 14-16Total Time 30 mins
- Assemble the trifle at least 8 hours before serving to allow time for the flavours to meld. Firstly, tip the frozen raspberries into a colander set over a bowl and leave to defrost and drain for a couple of hours, saving the juice.
- Put the white chocolate in a heatproof bowl set over a pan of barely simmering water. Leave undisturbed until melted, then remove the bowl from the pan, stir until smooth and leave to cool.
- Tip the mascarpone into a large mixing bowl and beat with an electric mixer to soften it slightly. Pour in about a fifth of the custard and whisk again until smooth, then gradually pour in the rest, still whisking as you go. Mix in the cooled white chocolate, which will thicken the custard.
- Whip the double cream in a separate bowl until it holds soft peaks; you don’t want it to be too firm. In a small bowl, stir 1-2 tablespoons of the raspberry juice into the conserve to thin it slightly.
WHITE CHOCOLATE RASPBERRY TRIFLE {EASY DESSERT RECIPE …
From tastesoflizzyt.com
5/5 (2)Category DessertServings 14Total Time 30 mins
- 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.
- In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry jam. Fold together until the mixture is completely combined.
JAMES MARTIN'S WHITE CHOCOLATE AND RASPBERRY TRIFLE
From peasepuddingandsaveloy.blogspot.com
Estimated Reading Time 1 min
WHITE CHOCOLATE RASPBERRY TRIFLE - MAMA MADE MEALS
From mamamademeals.com
Estimated Reading Time 2 mins
RECIPE: WHITE CHOCOLATE RASPBERRY TRIFLE • BARGAINS TO BOUNTY
From bargainstobounty.com
Estimated Reading Time 2 mins
RASPBERRY & WHITE CHOC TIRAMISU TRIFLE - OUR TABLE
From blog.kitchenwarehouse.com.au
Estimated Reading Time 2 mins
CHOCOLATE CHIP, RASPBERRY AND WHITE CHOCOLATE TRIFLE ...
From glutenfreeliving.com
CHOCOLATE RASPBERRY TRIFLE — LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (95)Total Time 50 minsServings 8Calories 477 per serving
- Whisk together cake mix, water, oil and eggs until smooth. Pour into prepared pan and smooth the top. Bake for 25-30 minutes, or until cake springs back when pressed. Cool completely.
- With an electric mixer, beat the cream, sugar and vanilla until soft peaks form. Fold 1 cup of the whipped cream into the pudding mixture.
CHOCOLATE-RASPBERRY COOKIE TRIFLE - RECIPES | PAMPERED ...
From pamperedchef.ca
- For filling, in Stainless (4-qt./4-L) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken.
- Cover and refrigerate.For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl.
NO BAKE WHITE CHOCOLATE MOUSSE AND RASPBERRY TRIFLE ...
From manilaspoon.com
Cuisine English, Great BritainCategory DessertsServings 8Estimated Reading Time 4 mins
WHITE CHOCOLATE AND RASPBERRY TRIFLE – SATURDAY KITCHEN ...
From saturdaykitchenrecipesearch.co.uk
Estimated Reading Time 1 min
WHITE CHOCOLATE RASPBERRY BUNNY FLUFF TRIFLE ⋆ SPRINKLE ...
From sprinklesomefun.com
Reviews 4Estimated Reading Time 2 minsServings 18
CHOCOLATE TRIFLE RECIPES WITH ANGEL FOOD CAKE / DOWNLOAD ...
From blueberry-butter.blogspot.com
CHOCOVINE RASPBERRY CHOCOLATE WINE - ALL INFORMATION ABOUT ...
From therecipes.info
RASPBERRY JAM RECIPE NO PECTIN - WHITE CHOCOLATE RASPBERRY ...
From best-coleslaw-dressing.blogspot.com
CHOCOLATE TRIFLE RECIPES WITH ANGEL FOOD CAKE - VIEW ...
From summersliders.blogspot.com
RASPBERRY AND WHITE CHOCOLATE TRIFLE | DONNA HAY
From donnahay.com.au
EVERYDAY GOURMET | WHITE CHOCOLATE AND RASPBERRY TRIFLE
From everydaygourmet.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love