Raspberry, Chocolate And Almond Trifle

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 3 1/2 cups chilled heavy whipping cream, divided use
• 12 ounces chocolate, chopped
• 1 1/4 teaspoons almond extract, divided
• 1/2 cup sugar
• 1/2 cup water
• 7 ounces french-style ladyfinger cookies, divided use
• 1 cup raspberry jam, melted, divided use
• 1.5 (12 ounce) packages frozen unsweetened raspberries, partially thawed, divided use
• 12 ounces fresh raspberries
• 3/4 cup sliced almonds, toasted

Recipe

• 1 bring 1 cup whipping cream to simmer in medium saucepan.
• 2 remove from heat and add chocolate. whisk until smooth.
• 3 cool to barely lukewarm, about 10 minutes.
• 4 beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks.
• 5 fold in chocolate mixture.
• 6 stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. mix in 3/4 teaspoon extract and from heat.
• 7 quickly submerge 1 cookie in syrup; shake excess back into pan. place dipped cookie in bottom of 14-cup trifle dish. repeat with enough cookies to cover bottom of dish.
• 8 spread 1/3 of melted jam over biscuits in dish. top with 1/3 of partially thawed berries with juices. spread 1/3 of whipped chocolate cream over.
• 9 repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.
• 10 mound fresh berries in center of trifle. sprinkle almonds around edge.
• 11 cover and chill at least 5 hours and up to 24 hours.