Photo: Almond and Chocolate Whipped Cream Trifle Recipe
Ingredients
- 2 packages ladyfingers
- 1/2 to 2/3 cup almond liqueur (recommended: Amaretto)
- 2 canisters storebought whipped cream
- 3 1/2 ounces bittersweet chocolate baking bar, finely chopped
- 1/4 cup slivered almonds
- Cocoa powder, for dusting
- 1 pint raspberries
Directions
Line an 8 to 9-inch square or round glass dish or bowl with ladyfingers. Douse with half of the liqueur, spray with a layer of whipped cream. Sprinkle with chocolate pieces and slivered almonds. Repeat this layering another time. After the second layering, spray a healthy shot of whipped cream on top. Dust with cocoa powder, garnish with raspberries and serve or chill until ready to serve.
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By lisi_icu
on December 27, 2011
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I toasted the almonds and also substituted the canned whipped cream for the tub and it was great. Tasty and very easy.
By smithvalleyfarm...
Boyne City, MI
on November 21, 2008
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My 6 y.o made this and we used chocolate syrup instead of the liqueur, finely chopped candy bar and strawberries. It turned out really good. She rarely misses a Rachael Ray 30 Minutes show. Making the Apple and Onion Stuffin Muffin next.
By trisha2bon_11049498
Greensboro, NC
on September 08, 2008
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The recipe has great 'bones'.But because canned whipped cream goes flat fairly quickly, I'll use real whipped cream next time.
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