Salted Honey and White Chocolate Pound Cake Trifle
This pound cake trifle features salted honey, vanilla pudding, homemade stabilized (!) whipped cream, gingersnaps, and white chocolate sauce for a uniquely-flavored layered dessert. This make-ahead trifle is perfect for serving a crowd!
Servings 12
Ingredients
For the vanilla pudding:
- 2 cups 2% milk
- 3.4-oz box instant vanilla pudding mix
For the stabilized whipped cream:
- 3 tbsp cold water
- 0.25-oz packet unflavored gelatin (about 2 ¼ tsp)
- 2 cups heavy whipping cream
- ½ cup confectioners' sugar, sifted
For the rest of the trifle:
- 18 oz pound cake (about 1 ½ loaves), cut into 1" cubes
- 5 tablespoon honey, divided
- ¼ teaspoon coarse sea salt, divided
- 15 gingersnap cookies, crushed
- 2.25 oz Torani White Chocolate Sauce, divided (about 4 ½ tbsp)
Instructions
For the pudding:
- Prepare instant vanilla pudding according to package directions. For mine, I whisked together milk and pudding mix well until no lumps remain. Press a sheet of plastic wrap to the top of the pudding and refrigerate until ready to use.
For the stabilized whipped cream:
- Stir together gelatin and water in a small sauce pan. Let it sit for 1-2 minutes as it begins to thicken up.
- Place the sauce pan over low heat on the stove for 2-3 minutes, or until the gelatin dissolves. Remove the pan from the heat for everything to cool slightly.
- While it's cooling, add the cream and confectioners' sugar to a bowl. Beat on high speed until it begins to thicken. Reduce speed to low and slowly drizzle in the dissolved and slightly cooled gelatin mixture.
- Increase speed back to high and whip until stiff peaks form. Refrigerate if not assembling trifle right away.
For the the rest of the trifle:
- Place a layer of pound cake cubes (6 oz) on the bottom of trifle bowl or serving dish.
- Drizzle one-third of the honey over top of the pound cake layer, then scatter a pinch of coarse salt over top.
- Next layer one-third of the prepared vanilla pudding, and then scatter crumbs from about five ginger snaps on the pudding.
- Layer one-third of the whipped cream on top of the ginger snap crumbs, then drizzle 0.75 oz of the Torani White Chocolate Sauce on top (or as much as you like).
- Repeat the layers until your trifle bowl or serving dish is full. Top with ginger snap crumbs. Store leftover portions in the refrigerator.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
