White Chocolate Raspberry Trifle

Ingredients:

For the White Chocolate Mousse:

• 2 cups white chocolate chips
• 2 cups heavy cream
• 1 teaspoon vanilla extract

For the Raspberry Sauce:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the Trifle Assembly:

• 1 pound (about 4 cups) fresh raspberries
• 1 package vanilla sponge cake or pound cake, cut into cubes
• Additional white chocolate shavings or curls for garnish (optional)

Instructions:

1. White Chocolate Mousse:
a. In a heatproof bowl, melt the white chocolate chips over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
b. In a separate bowl, whip the heavy cream until stiff peaks form.
c. Gently fold the melted white chocolate and vanilla extract into the whipped cream until well combined. Be careful not to deflate the whipped cream.

2. Raspberry Sauce:
a. In a saucepan, combine fresh raspberries, sugar, and lemon juice.
b. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a sauce. This usually takes about 8-10 minutes.
c. Remove from heat and let it cool. Once cooled, strain the sauce to remove seeds, if desired.

3. Trifle Assembly:
a. In a trifle dish or individual serving glasses, start by layering cubes of vanilla sponge cake at the bottom.
b. Spoon a layer of white chocolate mousse over the cake cubes.
c. Add a layer of fresh raspberries on top of the mousse.
d. Drizzle raspberry sauce over the raspberries.
e. Repeat the layers until you reach the top of the trifle dish, finishing with a layer of white chocolate mousse and a few raspberries on top.
f. Optionally, garnish with white chocolate shavings or curls.

4. Chill:
Refrigerate the trifle for at least 2 hours to allow the flavors to meld and the dessert to set.

5. Serve:
Spoon into individual servings, making sure to get layers of each component in every bite.

Enjoy your delicious White Chocolate Raspberry Trifle!