Raspberry, White Chocolate And Almond Trifle - cooking recipe

Ingredients

3 1/2 cups chilled heavy whipping cream, divided use
12 ounces white chocolate, chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces french-style ladyfinger cookies, divided use
1 cup raspberry jam, melted, divided use
1.5 (12 ounce) packages frozen unsweetened raspberries, partially thawed, divided use
12 ounces fresh raspberries
3/4 cup sliced almonds, toasted

Preparation

Bring 1 cup whipping cream to simmer in medium saucepan.
Remove from heat and 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.
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.
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.
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.
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 almonds around edge.
Cover and chill at least 5 hours and up to 24 hours.