The perfect easy summer dessert with light cake layers, my favorite decadent mousse, and berries! Serve in a trifle glass or individual cups.
- Lo's white chocolate cake (link below) or an angel food cake
- Mousse recipe (link below)
- Berries of choice
WHITE CHOCOLATE CAKE: Prepare an angel food cake or my favorite white chocolate cake recipe. Bake in a sheet pan, three 8" pans, or two 9" pans. Set aside to cool. Wrap up in plastic wrap until ready to use. You can also freeze if making in advance. FILLING - MOUSSE OR CREAM TOPPING: My favorite combinations for the filling are to use either Doris's Famous Mousse or the cream topping. *If using the cream topping, I recommend doubling it to match the quantity of cake. Prepare as directed and chill until ready to assemble.
BERRIES: Use berries of choice. I love using a triple combo of strawberries, raspberries, and blueberries. Blackberries are also delicious.
ASSEMBLY: You can assemble in a trifle glass or serve in individual cups. Layer pieces of cake, followed by mousse and berries, followed by more cake, then berries. Top with additional mousse and berries. Chill until ready to serve. Don't prepare more than 12 hours in advance to keep the cake fresh.