A Passover-friendly trifle that presents beautifully. Refreshing and light.
Whip the topping until soft peaks form.
In the top of a double boiler set over hot, not boiling, water melt the chocolate with 3 tablespoons water until smooth. Cool slightly. Once cooled, fold into the whipped topping.
Crumble or tear apart 8 of the macaroons, or enough to cover the bottom of a medium-sized trifle bowl. Spread a third of the whip topping over the macaroons. Top with 1 cup of the raspberries and blueberries. Crumble another 8 of the macaroons over the fruit. Top with another third of the cream, spreading evenly over the macaroons. Scatter the remaining 1 cup of the raspberries and blueberries over the cream. Crumble the remaining 8 or so macaroons over the fruit. Top with the remaining cream, spreading evenly. Refrigerate for at least 1 hour or for up to 12 hours.
Just before serving, decorate the top of the trifle with blueberries, strawberries and raspberries. Sprinkle with the chopped white chocolate.
For an extra fillip of color, choose chocolate macaroons. When assembling the trifle, make sure that you press the macaroons and the fruit against the side of the bowl, so that the layers are very evident and the result is a colorful trifle. Don’t hesitate to use sliced kiwi, halved strawberries and blackberries if your preference runs to different fruit.