Red Raspberry Shortbread Cookie Trifle

Print Recipe
Red Raspberry Shortbread Cookie Trifle
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Place the mixing bowl in the freezer until needed.
  2. Place raspberries in a bowl and toss with 1 tsp sugar, set aside.
  3. Break up milk chocolate into bowl and melt in microwave, stopping every 25 seconds to stir.
  4. Blend cream cheese, sour cream and 1/4 cup heavy whipping cream in large bowl, blending until smooth, slowly add melted chocolate, using a balloon whisk attachment.
  5. Set mixture aside and rinse out mixing bowl, return bowl to freezer before next use.
  6. Place shortbread cookies into a bag and gently break them with a rolling pin into 1-1 1/2" chunks.
  7. Add 3 cups of whipping cream, 3 tsp sugar and vanilla to bowl, whip with balloon whip attachment until stiff peaks form.
  8. Fold 2/3rds of the whipped cream into the chocolate mixture, leave 1/3 of the cream aside.
  9. In a trifle bowl, layer shortbread cookies, berries and chocolate mixture - leaving about 1/4 cup berries aside - until nearing the top of the bowl.
  10. Top trifle with reserved whipped cream, berries, and shaved dark chocolate (using Y peeler).
  11. Top with mint sprig. Chill in refrigerator until serving.ENJOY!
Share this Recipe