White Chocolate Raspberry Trifle
CATEGORY: Desserts- Other
If you like white chocolate and raspberries, you'll love this dessert!

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate, chopped
1 1/3 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
8 ounces frozen pound cake- cut into 1/4 inch slices

1 cup raspberry jam, melted, divided
1 12-ounce package frozen unsweetened raspberries, partially thawed
1 6 ounce container fresh raspberries
1/2 cup sliced almonds, toasted


Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool for approx 10 minutes. Beat 2 1/2 cups cream and 1/3 teaspoon extract to soft peaks. Fold in cream/white chocolate mixture.

Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 1 teaspoon extract; remove syrup from heat. Quickly brush 1 slice pound cake with syrup; place in bottom of 14-cup trifle dish. Repeat with enough slices to cover bottom of dish.

Spread 1/3 of melted jam over slices of pound cake in dish. Top with 1/3 of partially thawed berries with juices. Spread with 1/3 of whipped white chocolate cream. Repeat layering with pound cake, melted jam, partially thawed berries, and whipped white 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.