Raspberry, Almond and White Chocolate Trifle Dessert Ingredients Ingredients − 1 trifle + 840 ml Avonmore Freshly Whipped Cream, chilled 340 g good-quality white chocolate, chopped 1 tsp almond extract 150 ml Amaretto liqueur 200 g Boudoir biscuits (Ladyfingers) 340 g raspberry jam, melted 500 g frozen raspberries, partially thawed 200 g Avonmore Luxury Fresh Custard 350 g fresh raspberries 80 g sliced almonds, toasted Instructions 1.In a medium saucepan, bring 240ml cream to a simmer, then remove from the heat. Add the white chocolate and whisk until smooth. Allow to cool for 10 minutes. 2.In a large bowl, beat the remaining cream with half of the almond extract until the mixture forms soft peaks. Fold in the white chocolate mixture. 3.Place the Amaretto in a small bowl and quickly dip the ladyfingers in the liqueur one by one, shaking off any excess. Place the dipped biscuits in the bottom of a 3.4l trifle dish or large bowl. Repeat with enough to cover the bottom of the dish. 4.Spread a third of the melted jam over these biscuits. Top with one third of the partially thawed berries with their juices, then spread over one third of the whipped chocolate cream. Top with half of the custard. 5.Repeat these layers in the same order, then repeat again with the dipped biscuits, melted jam and partially thawed berries. Finish with the whipped chocolate cream. 6.Pile the fresh raspberries in the middle of the trifle and scatter with the almonds. Cover and place in the fridge for a minimum of four hours and up to 24 hours. Instructions 1.In a medium saucepan, bring 240ml cream to a simmer, then remove from the heat. Add the white chocolate and whisk until smooth. Allow to cool for 10 minutes. 2.In a large bowl, beat the remaining cream with half of the almond extract until the mixture forms soft peaks. Fold in the white chocolate mixture. 3.Place the Amaretto in a small bowl and quickly dip the ladyfingers in the liqueur one by one, shaking off any excess. Place the dipped biscuits in the bottom of a 3.4l trifle dish or large bowl. Repeat with enough to cover the bottom of the dish. 4.Spread a third of the melted jam over these biscuits. Top with one third of the partially thawed berries with their juices, then spread over one third of the whipped chocolate cream. Top with half of the custard. 5.Repeat these layers in the same order, then repeat again with the dipped biscuits, melted jam and partially thawed berries. Finish with the whipped chocolate cream. 6.Pile the fresh raspberries in the middle of the trifle and scatter with the almonds. Cover and place in the fridge for a minimum of four hours and up to 24 hours. Related Recipes From family favourites to decadent desserts, explore our recipes Dessert Triple Chocolate Easter Cake Dessert Roulade with Strawberries & Cream Filling Dessert Baileys Hot Chocolate View All Recipes