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A Passover-friendly trifle that presents beautifully. Refreshing and light.
1 and 1/2 cups Kineret Whipped Topping or other oil-based liquid whip topping
6 ounces coarsely chopped white chocolate
approximately 24 Gefen Coconut, Almond, or Chocolate Pesach Macaroons
2 cups raspberries or strawberries
2 cups blueberries
1 cup fresh blueberries
12 strawberries
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 3 tablespoons water until smooth. Cool slightly. Once cooled, fold into the whipped topping.
Crumble or tear apart 8 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 1 cup of the raspberries and blueberries. Crumble another 8 of the macaroons over the fruit. Top with another third of the cream, spreading evenly over the macaroons. Scatter the remaining 1 cup of the raspberries and blueberries over the cream. Crumble the remaining 8 or so macaroons over the fruit. Top with the remaining cream, spreading evenly. Refrigerate for at least 1 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.
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