Description
A delightful White Chocolate Cheesecake Trifle featuring layers of light sponge cake cubes soaked with cherry brandy, creamy white chocolate cheesecake mousse, and fresh summer fruits and berries. This elegant dessert combines fluffy texture and rich flavors, perfect for special occasions or summer gatherings.
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
- 4 ounces cherry brandy (optional)
White Chocolate Cheesecake Mousse
- 1 ½ cups white chocolate chips
- 1 cup 8 oz cream cheese
- 1 1/3 cups whipping cream (split into 1 cup and 1/3 cup portions)
- 2 rounded tbsp icing sugar (powdered sugar)
- 2 tsp vanilla extract
Vanilla Whipped Cream
- 2/3 cup whipping cream
- 1 1/2 tbsp icing sugar (powdered sugar)
- 1/2 tsp vanilla extract
Fruit Topping
- 6 cups assorted fresh fruit and berries
Instructions
- Prepare the Sponge Cake Batter: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper but do not grease the sides. In an electric mixer bowl fitted with a whisk attachment, combine sugar, eggs, and vanilla extract. Beat on medium-high speed for about 10 minutes until foamy and pale.
- Incorporate Flour and Butter: Reduce mixer speed to medium-low and gradually sprinkle sifted flour while mixing continuously. Stop once the flour is fully incorporated. Remove 1 to 2 cups of batter and mix it gently with melted butter. Fold this buttered mixture back into the main batter carefully to avoid deflating.
- Bake the Sponge Cake: Pour the batter into the prepared pan and bake for about 45 minutes or until the top springs back when pressed lightly. Begin checking at 40 minutes to prevent overbaking.
- Cool and Cut the Cake: Allow the cake to cool completely in the pan for several hours. Run a sharp knife around the edge, release the sides of the springform pan, and remove the parchment paper. Cut the cake into small cubes using a serrated knife.
- Make the White Chocolate Ganache: Heat 1/3 cup of whipping cream until nearly boiling, then pour over white chocolate chips in a bowl. Let sit for 5 minutes, then stir until smooth.
- Prepare the Cheesecake Mousse: Beat 1 cup whipping cream with icing sugar and vanilla extract to soft peaks. In a separate bowl, beat softened cream cheese, then mix in the melted white chocolate. Gently fold the whipped cream into the mixture to keep it light and airy.
- Assemble the Trifle: Reserve the best fruit for garnish. In a large trifle dish (3 quarts or more), layer half the cake cubes neatly. Sprinkle with cherry brandy if desired. Add half the fruit, then half the cheesecake mousse. Repeat the layers with the remaining ingredients.
- Prepare Vanilla Whipped Cream: Beat 2/3 cup whipping cream with vanilla extract and icing sugar until soft peaks form. Pipe or dollop around the edge of the trifle as a decorative border.
- Garnish and Chill: Top the trifle with reserved fresh fruits and berries for an attractive presentation. Chill in the refrigerator for several hours before serving to allow flavors to meld and mousse to set.
Notes
- This trifle combines airy sponge cake, creamy white chocolate cheesecake mousse, and fresh summer fruits, creating a perfect balance of lightness and indulgence.
- Do not grease the sides of the springform pan to ensure the cake rises properly and cools without shrinking.
- Use room temperature eggs for a better volume in the sponge cake batter.
- Cherry brandy adds a delightful flavor when sprinkled on the cake but is optional.
- Chilling the trifle for several hours enhances flavor blending and texture firmness.
- Use fresh, ripe summer fruits and berries for the best taste and appearance.
Nutrition
- Serving Size: 1 serving
- Calories: 422
- Sugar: 47 g
- Sodium: 103 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 108 mg
