I am married to a British guy so we often have desserts in our house! I personally did not grow up having desserts all the time. In fact, it was considered a luxury in our house located at a tiny and somewhat remote island in the Philippines. When I was young, we had it, maybe, once a week usually on a Sunday when my Mom prepared a special lunch for everyone. If we were fortunate, we would have a family size Coke to go with it! And because it’s sweet – it may count as dessert….yes, seriously!
It wasn’t that we were poor or couldn’t afford it (we’re not rich either, just middle class). It just wasn’t in our lifestyle. We never had a proper oven growing up (electricity was super unreliable those days) so we never baked a cake. The only thing I remember that remotely resembled an oven was a gray metallic looking box filled with charcoal where my Mom would bake her Bread and Butter Pudding for the weekend (from left-over nutribuns from our school donated by the USAID!). My mom was Home Economics teacher and was in-charge of the canteen so we got to bring home uneaten buns on a Friday afternoon. It’s amazing how she managed to cook those bread puddings in that makeshift oven and they always turned out delicious!!!
So what does all that have to do with this White Chocolate Mousse and Raspberry Trifle? Nothing really….LOL. I just wanted to point out that I never had many desserts until I got married. My hubby has sweet tooth and loves chocolate so our desserts often revolve around chocolate! He grew up having sweet treats all the time as well – the exact opposite of my experience. However, I have only made trifle a few times in the 13 years we’ve been married so when he requested for dessert one weekend, I decided to make this No Bake White Chocolate Mousse and Raspberry Trifle. This is not a traditional English trifle but there’s raspberry and white chocolate mousse there so no one complained! Seriously, my whole family loved it though my husband suggested a drizzle of cream on top for his slice….you can never have too much cream as far as he’s concerned! Anyway, I only made 3 layers here but you can certainly adjust and double them or use individual trifle glasses. When raspberries are not in season or quite expensive (as they can be!), simply replace with strawberries! Make sure to use the best white chocolate you can find, too! Enjoy!
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No Bake White Chocolate Mousse and Raspberry Trifle
By: Manila Spoon
Layered with cake, white chocolate mousse and raspberries this no bake trifle is totally luscious! Quick, easy and so delicious!
- 7 oz good quality White Chocolate
- 1 3/4 cups heavy or double Cream, divided
- 3 Tablespoons confectioners or icing sugar plus extra for dusting
- 1/2 cup Sugar
- 1 teaspoon fresh Orange or Lemon Juice
- 3-4 cups fresh Raspberries plus a few extra for garnish
- 1 Angel Food Cake, sliced into cubes (there may be extra left)
- In a small pan over simmering water, melt the white chocolate with 1/4 cup heavy cream. Stir until smooth. Set aside and let cool.
- Beat the remaining 1 1/2 cups cream until soft peaks form. Slowly add the confectioners sugar and continue to beat until stiff peaks form. Fold the cooled white chocolate into the whipped cream.
- Combine the orange or lemon juice with the sugar. Gently toss the raspberries with the sugar and juice.
- Layer the trifle beginning with half the white chocolate mousse at the bottom. Add 2-3 layers of the cubed cake. Spread the raspberry mixture all over and top with the remaining white chocolate mousse. Or if you wish, you can simply double each layer by dividing the cake and raspberry mixture into 2 portions and the white chocolate mousse into 3 portions with the third portion as topping. Follow the same order as stated. You can also do this in individual glasses. Chill overnight.
- Garnish with extra fresh raspberries on top and dust with some icing sugar, if desired. May be served with extra whipped or pouring cream on top! Delicious.
- Notes: Before whipping the cream chill the mixer and beater(s). If you wish to double each layer, use at least 4 cups of raspberries. You may replace with strawberries, too.
Yield: 8 Servings
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 00 mins.
Total time: 30 mins plus chilling time
Tags: Sweets, Desserts, Trifle, White Chocolate, Raspberries, No Bake, Summer