White Chocolate Raspberry Trifle
Layers of creamy white chocolate cheesecake mousse, fresh raspberry sauce, and moist white chocolate cake!
Ingredients
Cake:
- 1 box white cake mix
- 1 (3.4 oz) box instant white chocolate pudding mix
- 1 cup vegetable oil
- 1 cup sour cream
- 3 large eggs
- ½ cup milk
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- Pinch of salt
Raspberry Sauce:
- 4 cups raspberries, fresh or frozen
- ⅔ cup granulated sugar
- 3 Tablespoons cornstarch
- ⅛ teaspoon of salt
White Chocolate Cheesecake Mousse:
- 1 ½ cup + 3 Tablespoons heavy cream, divided
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 12 ounces cream cheese
- 8 ounces white chocolate
For Assembly:
- 3 cups fresh raspberries
- Freshly-whipped cream
- Lindt white chocolate snowflakes*
Instructions
Make the Cake:
- Preheat the oven to 350ºF, and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, stir all of the cake ingredients together until smooth; batter will be thick.
- Pour batter into prepared baking dish. Bake for 28-32 minutes, or until toothpick inserted in the center comes out clean. Allow cake to cool completely, then cut into cubes.
Make the Raspberry Sauce:
- In a medium saucepan, heat the raspberries over medium heat until they soften and their juices start to release, about 3-4 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the raspberries and continue cooking until it begins to thicken, about 2-3 minutes. Pour into a shallow bowl and place in the refrigerator to cool completely.
Make the Mousse:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the 1 1/2 cup of heavy cream until soft peaks form. Add the powdered sugar, vanilla, and almond extract and continue beating until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and creamy.
- In a separate bowl, combine the white chocolate and 3 Tablespoons of heavy cream. Heat in the microwave, stopping and stirring every 30 seconds, until mixture is smooth. Pour white chocolate into cream cheese mixture and beat until combined. Add a third of the whipped cream to the bowl, beating until smooth. Remove bowl from mixer and fold in the remaining whipped cream by hand with a spatula.
To Assemble:
- Place half of the cake cubes into the bottom of a large trifle dish or bowl. Spoon half of the mousse on top, spreading evenly. Pour half of the raspberry sauce evenly over the filling. Sprinkle 1 1/2 cup of fresh raspberries on top. Layer the rest of the cake on top of the raspberries. Spread the rest of the mousse on top. Pour the remaining raspberry sauce evenly over the filling.
- Pipe whipped cream rosettes along the border of the trifle and sprinkle the rest of the raspberries on top. Decorate with Lindt white chocolate, if desired. Refrigerate for at least 2 hours before serving.
Notes
*I found Lindt chocolate snowflakes at Target.