I have one more recipe from my 4th of July dessert table, to share with you. This is a show-stopping Red, White, & Blue Trifle that I first made about 8 years ago for a summer party we hosted. This is sort of a no-brainer for any patriotic holiday since the red and blue berries layered with the white ganache filling is so perfectly tailored to the occasion.
I got the recipe from HGTV, back when they used to air a few shows on entertaining. It’s delicious and light, and maybe you won’t feel TOO guilty about eating it since it’s filled with fruit!
Red, White, & Blue Trifle
- 3 8-inch cake layers; use white, yellow, or angel food
- 2 pounds white chocolate; use small pieces or chop up a block into small pieces
- 2 1/2 cups heavy cream, divided
- About 1 pint each raspberries, blueberries, & strawberries
First, make the ganache filling by melting the chocolate in 1 cup cream over a double boiler set on low heat. Combine mixture with a whisk occasionally until chocolate is completely melted.
Remove the mixture from the heat and let it cool to room temperature. Do not put in refrigerator or it will become firm.
Whip the remaining 1 1/2 cups cream to firm peaks; add to cooled white chocolate ganache mixture and combine well.
Assemble the trifle:
Place one layer of cake in bottom of trifle bowl. Top with some of the ganache filling, and raspberries.
Add another layer of cake, filling, and blueberries. Repeat with 3rd layer, filling, and top with sliced strawberries and remaining blueberries in a star-burst pattern.
Cover and chill until ready to serve.
For a fun alternative you can break up the cake and make mini trifles inside jars or glasses, to serve individually.