Did you know that I love trifles? I don’t know why I haven’t ever posted about it, but I do. I love them. This red berry-white chocolate trifle is one of my favorites and it comes from one of my favorite cookbooks, Passion For Desserts. I love all of her recipes. The trifle cake is very delicate and yummy. And oh sweet mercy you are going to looooooove the White Chocolate Mousse. No, really. You will be licking the bowl clean!!!
I usually make these in our individual glasses, but since we were taking this out to my sister’s house an hour away I assembled it in a 9 inch trifle bowl. As you can tell it was skimpy on everything, but yet it was still amazing. If you do the same as me let me offer some advice… Triple the berries, double or maybe even triple the berry sauce, and double the Mousse.
Is Mousse The Same As Pudding?
Mousse is lighter and fluffier than pudding.
Its light fluffy texture comes from whipping air into the mixture.
It gets its airy consistency by folding whipped egg whites or whipped cream into the base mixture.
Can You Use Angel Food Cake For Trifle?
Trifle is traditionally made with sponge cake.
However, angel food cake will work very well in trifle.
Are Raspberries Good For You?
Raspberries contain strong antioxidants.
Antioxidants in raspberries help to fight against cancer, heart and circulatory disease and age-related decline.
Red Berry-White Chocolate Trifle
- 1 1/4 Cups All-Purpose Flour
- 2 1/2 Teaspoons Baking Powder
- Pinch of Salt
- 5 Large Eggs, Separated
- 1 1/4 Cups Sugar
- 5 Tablespoons Very Hot Water
- 1 1/2 Teaspoons Vanilla
White Chocolate Mousse
- 4 Large Egg Yolks
- 1/4 Cup Sugar
- 3 Tablespoons Grand Marnier (See note below)
- 3 Tablespoons Water
- 1 1/2 Teaspoons Fresh Lemon Juice
- 3 Oz White Chocolate, finely chopped (I use the small holes on a grater)
- 1 Cup Heavy Whipping Cream
- 12 Oz Frozen Strawberries or raspberries, defrosted
- 2 Tablespoons Sugar (or as needed)
- 1 Pint Strawberries
- 1 Pint Raspberries
- 1 Tablespoon Sugar(or as needed)
- Preheat the oven to 350.
- Grease the bottom of a jelly roll pan and line with parchment.
- Sift together the flour, baking powder, and salt.
- In a medium bowl with an electric mixer, whip together the egg yolks and sugar on high until thick and smooth, about 2 minutes.
- Reduce to low and add hot water, and vanilla.
- Scrape down the sides and again increase to high and whip until thick, about one minute.
- On low speed, stir in the dry ingredients.
- In another bowl with an electric mixer, whip the egg whites until soft peaks form, 1 minute with a stand mixer or double with a hand held.
- Fold the egg whites into the batter.
- Spread the batter evenly into the prepared pan.
- Bake until golden brown and lightly springs upon touch, about 20 min.
- Let it cool to room temp and invert it on the counter.
White Chocolate Mousse
- Whisk together the egg yolks and the sugar in a medium stainless-steel bowl.
- Stir in the Grand Marnier, water, and lemon juice.
- Set the bowl over a pot of simmering water, making sure that it does not touch the water.
- Whisk the eggs briskly until thick and the mixture has doubled in volume.
- Remove the bowl from stove and whisk in the chocolate until smooth.
- Let cool to room temp, stirring occasionally.
- Puree the frozen berries in a food processor.
- Strain through a fine-mesh sieve, discarding the seeds (Use a ladle to push it through the sieve because it will work faster)
- Stir in the sugar adding more sugar if it is too tart.
- Slice the cake in quarters and each piece horizontally.
- Hull and quarter the strawberries.
- In a bowl mix the raspberries and strawberries with sugar adding more if necessary.
- Place a spoonful of berries in the bottom of 6 individual wine glasses.
- Spread a layer of white chocolate mousse over the berries.
- Cut cake pieces to fit glasses and place in a single layer over the cream.
- Spread some berry sauce over the cake completely covering it.
- Repeat layers.
* The cake can be made several days ahead, wrapped in saran wrap and stored at room temp. *The Berry Sauce can be made 2 days ahead and kept refrigerated *The White Chocolate Mousse can be made a day ahead and kept refrigerated. The whole trifle can be assembled a day ahead and kept covered and refrigerated. **There is no real substitute that I know of for Grand Marnier, but I know it's orange flavored so i always substitute the zest of about half an orange***
Serving Size:1 trifle
Amount Per Serving:Calories: 5168 Saturated Fat: 0g Cholesterol: 2405.7mg Sodium: 0mg Carbohydrates: 627.4g Fiber: 39g Sugar: 452.8g Protein: 87g