Freeze cake rolls. Microwave white chocolate and mascarpone in a large microwave-safe bowl on HIGH just until melted, stirring every 30 seconds. Stir in orange zest and vanilla. Cool.
Let's be honest, dessert is the best part of any holiday dinner. Make our show-stopping trifle layered with slices of Hy-Vee Bakery chocolate cake rolls, fresh whipped cream, and berries.
Servings and Ingredients
|1 ½||(18-oz. each) Hy-Vee Bakery chocolate cake rolls|
|4 ½||(3.5-oz. each) barz Zoet white chocolate, chopped|
|1 ½||(8-oz. each) containers mascarpone cheese|
|3 tbsp.||orange zest|
|2 tsp.||Hy-Vee vanilla extract|
|5 ½ c.||Hy-Vee heavy whipping cream|
|3 tbsp.||Hy-Vee raspberry preserves|
|2 tbsp.||Chambord liqueur|
|½||(16-oz.) container fresh strawberries, halved, plus additional for garnish|
|1 c.||fresh blackberries, plus additional for garnish|
|Dark chocolate, shaved, for garnish|
Things To Grab
- Large microwave-safe bowl
- Electric mixer
- Large bowl
- Small microwave-safe bowl
- 4-quart trifle dish
Beat cream in a large bowl until soft peaks form. For filling, fold 9 cups whipped cream, a few cups at a time, into white chocolate mixture. Refrigerate filling and remaining whipped cream until assembly.
Melt preserves in microwave. Stir in Chambord liqueur and berries; toss gently to coat.
Cut cake rolls into 1/2-inch slices. Stand 4-1/2 slices around side of 4-quart trifle dish; lay 3 slices on bottom. Add 6 cups filling, then berry mixture. Stand 6-1/2 cake slices around side of dish and lay 3 slices on berries. Add remaining filling. Beat reserved whipped cream to soft peaks; spoon on top. Garnish with chocolate shavings and additional berries, if desired.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 100mg
- Sodium: 135mg
- Total Carbohydrates: 35g
- Protein: 5g
Hy-Vee Seasons November 2020