Celebrate Friday’s Wedding of the Century with a contemporary take on a classic English dessert, suitable to serve whether you’re up watching the nuptials live (at 4 a.m. Denver time), or recording them for later. Serve with champagne!
Raspberry, White Chocolate and Almond Trifle
From Bon Appetit magazine, December 2005, available at . Makes 16 servings.
Ingredients
3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces crisp ladyfinger cookies, divided
1 cup raspberry jam, melted, divided
1 1/212 -ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted
Directions
Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 cookie in syrup; shake excess back into pan. Place dipped cookie in bottom of 14-cup trifle dish. Repeat with enough cookies to cover bottom of dish.
Spread 1/3 of melted jam over cookies in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over it. Repeat layering with dipped cookies, melted jam, partially thawed berries and whipped 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.
