3OzWhite Chocolatefinely chopped (I use the small holes on a grater)
12OzStrawberries or raspberries
2TablespoonsSugaror as needed
1TablespoonSugaror 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.
There will be leftover cake so just freeze it (wrapped properly of course).
Refrigerate trifle for several hours or overnight before serving.
* 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***
Red Berry-White Chocolate Trifle
Amount Per Serving (1 g)
Calories 532Calories from Fat 180
% Daily Value*
Saturated Fat 11g69%
Vitamin A 742IU15%
Vitamin C 51mg62%
* Percent Daily Values are based on a 2000 calorie diet.