Red Berry-White Chocolate Trifles
From A Passion for Desserts by Emily Luchetti, (Chronicle Books, 2003)
Adapted by StarChefs
Yield: 6 ServingsIngredients:
For trifle cake:
Preheat oven to 350°F. Grease bottom of a 15 x 10 x 1-inch jelly roll pan and line the bottom with parchment paper.
Sift together flour, baking powder, and salt.
In a medium bowl with an electric mixer, whip together egg yolks and sugar on high speed until thick and smooth, about 2 minutes with a stand mixer or 4 minutes with a handheld mixer. Reduce to low speed and add hot water and vanilla. Scrape down sides of bowl. Increase speed to high and whip until thick, about 1 minute. Reduce speed to low and stir in dry ingredients.
In another bowl with an electric mixer, whip egg whites until soft peaks form, about 1 minute with a stand mixer or 2 to 3 minutes with a handheld mixer. Fold egg whites into batter. Spread batter evenly and gently into the prepared jelly roll pan.
Bake cake until it is golden brown in color and springs back lightly when touched on top, about 20 minutes. Let it cool to room temperature.
For white chocolate mousse:
Remove bowl from stove and whisk in white chocolate until smooth. Let cool to room temperature, stirring occasionally. Whip the cream until soft peaks form, then fold it into the white chocolate mixture.
For berry sauce:
To assemble the trifle, run a knife around the inside edge of the pan and invert it onto the counter. Carefully peel off parchment paper. Cut cake into quarters. Cut each piece in half horizontally.
Hull and quarter strawberries; cut them into sixths if they are big. In a medium bowl, gently stir them together with half of the raspberries and sugar. Taste the berries – if they are not sweet enough, add another Tablespoon of sugar.
Place a spoonful of berries in the bottom of 6 individual parfait or wine glasses. Spread a single layer of the white chocolate mousse over the berries. Cut cake pieces to fit a single layer over the cream. Spread some berry sauce over the cake, completely covering it. Continue layering more berries, mousse, cake, and sauce until you finish with a layer of mousse on top. There will be leftover cake, which can be frozen for another use. Arrange the remaining raspberries around the top of the trifles. Refrigerate trifles for several hours before serving.