Triple Berry White Chocolate Triffle with Almonds

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Servings: 12 servings
Almonds are easily toasted in a slow oven.


  • 1/2 pint raspberries or blackberries
  • 1 package sliced almonds
  • 12 ounce jam berry seedless
  • 1 3/4 teaspoon almond extract
  • 1/2 cup sugar
  • 1/2 cup water
  • 16 ounce berry frozen triple mix
  • 1 cup white chocolate
  • 1 cup half and half
  • 2 cup whipping cream
  • 2 package ladyfingers


    1. Begin by melting white chocolate in 1 cup of half and half. Heat the cream and then add the chocolate and stir until melted. Set aside to cool.
    2. Remove the frozen berries from freezer and begin thawing. Set aside.
    3. Whip the whipping cream and almond extract until stiff peaks are formed. When the chocolate is room temperature add to the whipped cream and fold until completely mixed.
    4. In a saucepan heat the 1/2 cup water and the 1/2 cup sugar until sugar is completely dissolved. This will be used to dip the ladyfingers in.
    5. Now you begin layering the trifle. Start by dipping first layer of ladyfingers in the sugar water mixture. Be sure not to fully immerse them because they will absorb too much water and difficult to handle.
    6. Next spoon a third of the jam over the top of the ladyfingers spreading gently.
    7. Next pour a third of the slightly thawed berries and their juice over the jam.
    8. And the final layer is a third of the whipping cream chocolate mixture.
    9. Repeat each step two more times and top with fresh berries and toasted almonds.


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