White Chocolate Raspberry Trifle

For the Cake:

1. Make half the recipe for Classic Pound Cake and bake in a classic loaf pan rather than a bundt pan. Do not make the icing or berry topping.

For the Raspberry Mousse:

For the White Chocolate Mousse:

For the Raspberry Puree:

For the Topping:

For the Assembly:

1. Cut the cooled pound cake into 1" cubes.
2. In a large trifle dish, spread a thin layer of chocolate mousse.
3. Dollop spoonfuls of raspberry puree on top of the chocolate mousse.
4. Sprinkle with pound cake cubes.
5. Spread a layer of the raspberry mouse on top.
6.  Repeat steps 2-5 several more times (2-4) until the ingredients are gone, reserving a small amount of the raspberry puree. When you have finished the final layer of raspberry mousse, top it with the remaining drizzle of raspberry puree, fresh raspberries, and chopped white chocolate.
7. Refrigerate covered for 2 hours. serve chilled.