Description
A decadent White Chocolate Cheesecake Trifle with Summer Fruit featuring light sponge cake soaked in cherry brandy, layered with creamy white chocolate cheesecake mousse, and fresh summer berries, finished with vanilla whipped cream for a refreshing and elegant dessert.
Ingredients
Scale
Sponge Cake
- 1 cup white sugar
- 6 large or extra large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup flour, sifted
- 2 tbsp melted salted butter
Cheesecake Mousse
- 1 ½ cups white chocolate chips
- 1 1/3 cups whipping cream (divided into 1 cup and 1/3 cup)
- 1 cup (8 oz) cream cheese
- 2 rounded tbsp icing sugar (powdered sugar)
- 2 tsp vanilla extract
Vanilla Whipped Cream
- 2/3 cup whipping cream
- 1 ½ tbsp icing sugar (powdered sugar)
- 1/2 tsp vanilla extract
Other
- 4 ounces cherry brandy (optional)
- 6 cups assorted fresh fruit and berries
Instructions
- Prepare the Sponge Cake: Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper but do not grease the sides to allow the cake to rise properly and cool with good support. In the bowl of an electric mixer fitted with a whisk, combine the sugar, eggs, and vanilla extract. Beat on medium-high speed for about 10 minutes until the mixture is pale and foamy.
- Incorporate the Flour: Reduce the mixer speed to medium-low and gradually add the sifted flour, sprinkling rounded tablespoons continuously until fully incorporated. Stop the mixer to avoid over mixing.
- Fold in Butter Mixture: Remove 1 to 2 cups of batter and mix it with melted salted butter. Fold this mixture gently back into the main batter with a rubber spatula, careful not to deflate the batter.
- Bake the Sponge Cake: Pour the batter into the prepared springform pan and bake for about 45 minutes. Start checking the cake at 40 minutes; it’s done when the top springs back when pressed lightly. Allow to cool completely in the pan, at least a couple of hours.
- Prepare Sponge Cake Cubes: Once cooled, run a sharp knife around the pan edges, release the sides, peel off the parchment paper, and cut the cake into small cubes with a serrated knife.
- Make White Chocolate Mixture: Heat 1/3 cup whipping cream until almost boiling and pour over the white chocolate chips. Let sit for 5 minutes, then stir until smooth.
- Whip Cream for Mousse: Whip 1 cup whipping cream with icing sugar and vanilla extract until soft peaks form. Set aside.
- Prepare Cheesecake Mousse: Beat the cream cheese until softened. Mix in the melted white chocolate mixture, then gently fold in the whipped cream to keep it light and fluffy.
- Assemble the Trifle – First Layer: Reserve the best fruits for garnish. In a large trifle dish (3 quarts or larger), add half of the sponge cake cubes, sprinkle with a couple of ounces of cherry brandy to soak the cake, then add half of the mixed fresh fruit, followed by half of the cheesecake mousse layer.
- Assemble the Trifle – Second Layer: Repeat the layering with the remaining sponge cake cubes, cherry brandy, fruit, and cheesecake mousse.
- Prepare Vanilla Whipped Cream: Beat 2/3 cup whipping cream with icing sugar and vanilla extract until soft peaks form.
- Garnish and Chill: Pipe or dollop the vanilla whipped cream around the edge of the trifle. Garnish the top with the reserved fruits and berries. Chill the trifle for several hours before serving to allow flavors to meld and the dessert to set.
Notes
- This recipe creates a show-stopping dessert with layers of light sponge cake, luscious white chocolate cheesecake mousse, and fresh summer fruits.
- Using ungreased sides of the pan is essential to help the cake rise and cool without shrinking.
- Cherry brandy adds a lovely depth of flavor but is optional; it can be omitted for a non-alcoholic version.
- Make sure to chill the assembled trifle for several hours to allow the mousse to firm up and the flavors to blend beautifully before serving.
- Room temperature eggs help achieve the best volume and texture in the sponge cake batter.
Nutrition
- Serving Size: 1 serving
- Calories: 422
- Sugar: 47g
- Sodium: 103mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 108mg
