White Chocolate Raspberry Trifle: A Festive Dessert Worth Celebrating

When it comes to show-stopping holiday treats, nothing dazzles quite like a White Chocolate Raspberry Trifle. With layers of creamy white chocolate mousse, tart raspberries, fluffy cake, and sweet raspberry jam, this dessert is a winter wonderland in a bowl—no baking required!

Whether you’re prepping for a Christmas dinner, New Year’s party, or just a cozy night in by the fireplace, this trifle is the sweet centerpiece you didn’t know you needed.

try also : Strawberry Cheesecake Roll Recipe

Why You’ll Love This White Chocolate Raspberry Trifle

This dessert checks all the boxes:
✅ Easy to assemble (no baking)
✅ Feeds a crowd
✅ Light, yet decadent

The magic lies in the contrast of flavors and textures. The richness of the white chocolate mousse is perfectly balanced by the tartness of raspberries and the sweet, jam-soaked cake cubes. Plus, making it at home is far more budget-friendly than ordering a specialty dessert—and let’s be real, more impressive too.

And if you love layered treats like parfaits or tiramisu, this trifle is your next obsession.

Key Ingredients for White Chocolate Raspberry Trifle

Here’s what you’ll need to whip up this dreamy dessert:

• 1 pound cake or angel food cake, cubed (about 4 cups)
• 1½ cups fresh raspberries (plus extra for topping)
• 1 (3.3 oz) box white chocolate instant pudding mix
• 2 cups cold milk
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup raspberry jam, slightly warmed
• White chocolate shavings (for garnish)

How to Make White Chocolate Raspberry Trifle

Quick Overview

This trifle is quick, elegant, and no-bake—a lifesaver for busy holidays. The pudding mousse is ready in minutes, and the layering process is relaxing and fun (especially if you’re sipping wine while doing it 😉). Prep time is just 20 minutes, plus a quick chill.

Step-by-Step Instructions:

1. Make the Mousse Base:
   In a large bowl, whisk the white chocolate pudding mix with cold milk for about 2 minutes, until thickened. Chill in the fridge for 5 minutes.
2. Whip the Cream:
   In another bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form (about 4–5 minutes).
3. Combine the Layers:
   Gently fold the whipped cream into the chilled pudding until you have a light, fluffy mousse.
4. Layer the Trifle:
   In a large trifle dish or clear glass bowl:
   • Add a layer of cubed cake.
   • Drizzle with raspberry jam.
   • Scatter a handful of fresh raspberries.
   • Spoon over a generous layer of white chocolate mousse.
5. Repeat the Layers:
   Continue layering until all ingredients are used, ending with a mousse layer on top.
6. Chill & Garnish:
   Cover and chill for at least 1 hour before serving. Garnish with extra raspberries and white chocolate shavings.

What to Serve with White Chocolate Raspberry Trifle

This dessert is rich and festive on its own, but here are a few pairings that elevate your holiday table:

• Spiced hot cider or mulled wine
• Vanilla or almond biscotti on the side
• Coffee or espresso to balance the sweetness
• Savory bites like cheese boards or nuts before dessert

Make-Ahead Tips & Storage

• This trifle is best made the same day or up to 1 day ahead to keep the cake moist but not soggy.
• Store covered in the refrigerator for up to 3 days.
• Not freezer-friendly—but no worries, it never lasts that long! 😋

Final Thoughts

The White Chocolate Raspberry Trifle is a joyful, indulgent treat that’s perfect for holiday gatherings, birthdays, or even Valentine’s Day. 💝 It’s simple enough to make on a weeknight but elegant enough to steal the show at any party.

Layers of love, one spoonful at a time. find more in pinterest

Recipe Card: White Chocolate Raspberry Trifle

🎂 Servings: 8
💲 Estimated Cost: $10–$12
⏱ Prep Time: 0 days, 0 hours, 20 minutes
❄ Chill Time: 0 days, 1 hour, 0 minutes
🕒 Total Time: 0 days, 1 hour, 20 minutes
🔥 Calories per serving: Approx. 320 kcal

Course: Dessert
Cuisine: American
Keywords: White Chocolate Raspberry Trifle, holiday trifle, no-bake Christmas dessert, raspberry mousse dessert

White Chocolate Raspberry Trifle

Isabella

A festive no-bake dessert featuring layers of fluffy cake, tart raspberries, creamy white chocolate mousse, and sweet raspberry jam. Perfect for holiday gatherings or cozy nights in, this trifle is easy to assemble and impressively delicious.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Equipment

• Large mixing bowls
• Whisk
• Electric mixer or hand mixer
• Trifle dish or large clear glass bowl
• Spatula
• Measuring cups and spoons

Ingredients

  

• 1 pound cake or angel food cake cubed (about 4 cups)
• 1½ cups fresh raspberries plus extra for topping
• 1 3.3 oz box white chocolate instant pudding mix
• 2 cups cold milk
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup raspberry jam slightly warmed for easy spreading
• White chocolate shavings for garnish

Instructions

 

• Whisk the white chocolate pudding mix with cold milk for 2 minutes until thickened; chill for 5 minutes.
• In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form (4–5 minutes).
• Gently fold whipped cream into the pudding to create a mousse-like filling.
• In a trifle dish, layer cubed cake, raspberry jam, fresh raspberries, and white chocolate mousse. Repeat layers until ingredients are used, finishing with mousse on top.
• Garnish with extra raspberries and white chocolate shavings.
• Chill for at least 1 hour before serving.

Notes

Slightly warming the raspberry jam makes it easier to drizzle.

Use angel food cake for a lighter option or pound cake for richness.

Prepare up to a day in advance for best flavor, but avoid freezing.

Feel free to substitute fresh raspberries with frozen ones if out of season.

Keyword no-bake trifle, White Chocolate Raspberry Trifle