White Chocolate Raspberry Trifle
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.
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.
