1. Bring 1 cup whipping cream to simmer in medium saucepan. 2. Remove from heat and add white 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 white 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
