Almond and Chocolate Whipped Cream Trifle

Serve with Cabbage and Straw and Negroni.


  • 2 packages ladyfingers
  • 1/2-2/3 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


Line an 8-9-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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