Recipe | "Spring Special: Mixed Berry Trifle with White Chocolate Almond Mousse" by Sue Ready

Cook's notes: This is an original Ever Ready recipe served in six small wine glasses. There will be some left over mousse which is a real plus for the cook’s sampling. I used only 1/3 of a store bought angel food cake and put leftover cake in freezer. Chill beaters and bowl in freezer ahead of time.

Ingredients:
  • 1 prepared angel food cake
  • 2 cups of mixed berries (diced strawberries, blueberries and raspberries)
  • 1-1/4 cups heavy cream, divided
  • 4 oz. good quality baking bar white chocolate, chopped in large pieces
  • 1/4 tsp. almond extract
  • 3 TB. flaked coconut
  • 3 TB. sliced almond slices
  • drizzle of Amaretto

Directions:

Toast coconut and almonds at 350 degrees for 3-5 minutes. Watch carefully and stir often. Set aside. Once cooled mix coconut and almonds together. Set aside.

Place mixed berries in a small bowl and drizzle with Amaretto, stir and let set about 10 minutes.

In a small saucepan heat ½ cup cream in a heavy saucepan over medium heat until hot but not boiling. Remove from heat and stir in the white chocolate until melted, then add in almond extract. Cool completely about 10 minutes in the freezer and stir once halfway through.

Whip remaining cream and fold in cooled white chocolate/cream mixture.

To assemble (note there will be two layers):

Tear cake into small pieces and place few in bottom of each glass, add a spoonful of berries and a spoonful of mousse mixture. Press down layer using back of a spoon.

Repeat with another layer ending with mousse mixture on top.

Refrigerate and to serve sprinkle with coconut/almond mixture.


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