New York, NY – By Contributing Editor Catherine Petree
TOTAL TIME – 5 hours 45 minutes
3 1/2 cups chilled heavy whipping creams- divided
12 ounces white chocolate (I like using Godiva)- chopped
1 1/4 teaspoons vanilla extract
2 cups boiling cup water
7 ounces Bonomi crisp ladyfinger cookies
2 cans of Del Monte California sliced peaches – drained
2 packages (3 ounces each) strawberry gelatin
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, blue berries, and strawberries- thawed and divided
2 6-ounce containers fresh raspberries
1 6-ounce containers fresh strawberries
1 container Ghirardelli Powder, White Chocolate Flavor- for garnish
2 bars Canbury Flakes– for garish, chopped
Bring 1-cup cream to simmer in medium saucepan. Remove from heat.
Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes.
Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
Pour 2 cups of boiling water and 2 packages of strawberry gelatin, mix together till gelatin is fully dissolved.
Quickly submerge 1 biscuit at a time into the cooled gelatin mixture syrup; shake excess back into pan.
Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
Spread 1/3 of melted jam over biscuits in dish.
Top with 1/3 of partially thawed berries with juices and the remaining gelatin mixture.
Place sliced peaches and in between the ladyfinger & custard layers.
Spread 1/3 of whipped chocolate cream over.
Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.
Mound fresh berries in center of trifle.
Sprinkle Ghinardelli power and Flakes on top.
Sprinkle fresh mint leaves on top.