Later on, we will conspire about your thoughts on this dream of a dessert! Winter Wonderland Trifle will be a beautiful sight at the holiday dessert buffet. The sleigh bells will ring in delight when you take off with a dish full of angel food cake layered with a glistening, white-chocolate-infused whipped cream that’s topped with a dollop of peppermint-flavored whipped cream. Are you listening?! Winter Wonderland Trifle is the plan that we’ve made for a lovely stroll along the perfect lane of dessert choices. In the kitchen you can build this trifle and we’ll pretend that it is calorie-free (ha, ha)!
Ingredients
- 1 (4-ounce) bar white baking chocolate, broken into small pieces
- 4 cups heavy whipping cream, divided
- 1/2 teaspoon peppermint extract
- 1 angel food cake, store-bought or homemade, torn into bite-size pieces
- 12 peppermint candies, crushed, for topping
Directions
Step 1 –In a large metal bowl, place the beaters of an electric hand mixer, then transfer the bowl to the refrigerator and chill the equipment, about 30 minutes.
Step 2 –In a microwave-safe bowl, place the white chocolate pieces and microwave at 70% power until they are heated, about 45 seconds. Stir to combine.
Step 3 –Microwave the white chocolate pieces once more until they have melted and are smooth after being stirred, about 30 seconds.
Step 4 –Transfer the melted white chocolate to a wire rack and let it stand, about 5 minutes.
Step 5 –Add 1/4 cup of the heavy cream to the melted white chocolate and stir until it is smooth.
Step 6 –Insert the chilled beaters into an electric hand mixer.
Step 7 –Quickly add the remaining whipping cream to the chilled metal bowl and beat with the chilled beaters until soft peaks form.
Step 8 –Add 2/3 of the whipped cream to the white chocolate mixture and gently fold to combine.
Step 9 –Add the peppermint extract to the remaining whipped cream and gently stir to combine.
Step 10 –In small trifle bowls or a large, clear bowl, add an even layer of the angel food cake pieces, then top with an even layer of the white chocolate whipped cream. Repeat the layers until all of the cake and the white chocolate whipped cream are used.
Step 11 –Top the trifle with the peppermint whipped cream.
Step 12 –Tightly cover the trifle. Place it in the refrigerator to chill until ready to serve.
Step 13 –Serve the trifle sprinkled with the crushed peppermint candy.
