Macaroon, White Chocolate, and Fruit TrifleAdd To My Recipes
1 and 1/2 cups whipped topping (dairy or parve)
6 ounces coarsely chopped white chocolate
approximately 24 Manischewitz Almond Macaroons
2 cups raspberries or strawberries
2 cups blueberries
1 cup fresh blueberries
1/2 cup raspberries (optional- use more of the other berries if you skip this)
1 ounce coarsely chopped white chocolate
Whip the topping until soft peaks form.
In the top of a double boiler set over hot, not boiling, water melt the chocolate with three tablespoons water until smooth. Cool slightly. Once cooled, fold into the whipped topping.
Crumble or tear apart eight of the macaroons, or enough to cover the bottom of a medium-sized trifle bowl. Spread a third of the whip topping over the macaroons. Top with one cup of the raspberries and blueberries. Crumble another eight of the macaroons over the fruit. Top with another third of the cream, spreading evenly over the macaroons. Scatter the remaining one cup of the raspberries and blueberries over the cream. Crumble the remaining eight or so macaroons over the fruit. Top with the remaining cream, spreading evenly. Refrigerate for at least one hour or for up to 12 hours.
Just before serving, decorate the top of the trifle with blueberries, strawberries and raspberries. Sprinkle with the chopped white chocolate.
For an extra fillip of color, choose chocolate macaroons. When assembling the trifle, make sure that you press the macaroons and the fruit against the side of the bowl, so that the layers are very evident and the result is a colorful trifle. Don’t hesitate to use sliced kiwi, halved strawberries and blackberries if your preference runs to different fruit.
This recipe provided wth permission from Kosher.com.
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