Tuesday, June 18 2013, 10:06 AM MDT
Triple Berry White Chocolate Trifle
As Aired On July 11, 2012
Recipe Courtesy Of Kim Larsen
1 Qt. Heavy Cream
12-16 oz. White Chocolate pieces
1-2 Packages Lady Fingers
1 Jar Fruit Preserves
1 lb. Frozen Berries, thawed for 30 minutes
2 lbs Fresh Berries
1 Cup Water
3-4 Tbls. Sugar
1-2 Tbls. Grand Marnier (optional)
2 Tsp. Almond Extract
1.) In small saucepan, heat 1 cup heavy cream to a scald, just until bubbles form on the sides.
2.) Pour over white chocolate pieces and let it sit for 1 minute, stirring until smooth and incorporated. Cool for 3 more minutes
3.) While cooling, whip the remaining heavy Cream to a stiff peak. No sugar is needed.
4.) Lightly fold chocolate ganache into whipped cream, in three parts, do not over stir! Keep cold until ready to use
5.) Create simple syrup by combining water, sugar, Grande Marnier, and almond extract
6.) Stir fruit preserve until it is spread able
7.) Create an assembly line with lady fingers, simple syrup,fruit preserves, frozen berries, and fresh berries. This allows you to move quickly through the layers.
8.) Begin with quickly dipping ladyfingers into simple syrup. They will absorbed quickly, so work fast with only 2-3 ladyfingers at a time.
9.) Create a solid layer of ladyfingers on bottom of dish. Cover lightly with 1/3 of preserves.
10.) Layer with 1/3 of frozen berries and ¼ of fresh berries. Spread 1 ¼ cup cream over berries.
11.) Repeat these steps twice more. Leave some fresh berries for garnish on top. Zest white chocolate pieces over the berries.
12.) Cover loosely and keep in fridge.
Note: This dessert is best served after it has set-up for several hours or overnight. But will started to be over soggy after 24 hours.
(Copyright 2012 Sinclair Broadcasting Group.)