For an extra fillip of color, choose chocolate macaroons. When assembling the trifle, make sure that you press the macaroons and the fruit against the side of the bowl, so that the layers are very evident and the result is a colourful trifle. Don’t hesitate to use sliced kiwi, halved strawberries and blackberries if you preference runs to different fruit.
- oil based liquid whip topping - 1 1/2 cups
- white chocolate - 6 oz, coarsely chopped
- Passover Macaroons - 24 approx- plain, coconut, almond, or chocolate
- raspberries - 2 cups (or you can use strawberries)
- blueberries - 2 cups
- fresh blueberries - 1 cup
- strawberries - 12
- fresh raspberries - 1/2 cup (optional, use more other berries if you skip this)
- white chocolate - 1 oz, coarsely chopped
Whip the topping until soft peaks.
In the top of a double boiler set over hot, not boiling water, melt the chocolate with 3 tbsp water, until smooth. Cool slightly. Once cooled, fold into the whipped topping.
Crumble or tear apart 8 of the macaroons, or enough to cover the bottom of a medium sized trifle bowl. Spread 1/3 of the whip topping over the macaroons. Top with 1 cup of the raspberries and blueberries. Crumble another 8 of the macaroons over the fruit. Top with another 1/3 of the cream, spreading evenly over the macaroons. Scatter the remaining 1 cup of the raspberries and blueberries over the cream. Crumble the remaining 8 or so macaroons over the fruit. Top with the remaining cream, spreading evenly. Refrigerate for at least 1 hour or for up to 12 hours.
Just before serving, decorate the top of the trifle with blueberries, strawberries and raspberries. Sprinkle with the chopped white chocolate.