Fresh-Fruit Trifle

Ingredients:

2-1/2 cups heavy cream
2 lbs. white chocolate pieces (the small round ones work best for this recipe)
yellow cake mix (check box for required ingredients, you will need three 8-inch cakes)
strawberries (quartered)
blueberries
raspberries

Preparation for ganache:

Bring one cup (the rest will be needed later) heavy cream to a boil and pour over the white-chocolate pieces. Cover this mixture with plastic wrap and let it set for 10 to 15 minutes until the temperature has cooled. (The chocolate should be completely melted.) Mix and blend well with a wire whisk until all the pieces of chocolate are dissolved. Set aside and let the mixture go to room temperature.

Whip 1-1/2 cups heavy cream to 2/3 whipping peak and add the white chocolate mixture (ganache) and blend. This mixture will become thick quickly. Set aside.

Assembling the trifle:

Bake the yellow cake according to the directions provided on the box. Three eight-inch round yellow cakes are needed. According to the size of your glass cake dish, make as many layers possible.

Place the first layer of cake in the bottom of the glass cake dish and add some of the ganache with some strawberries. Add another layer of cake and more ganache with blueberries. Continue adding as many layers as it takes to reach the top of the cake dish. Smooth the ganache with a hot knife to make the top level.

Top off the dessert with quartered strawberries around the edge and filled in with raspberries and blueberries. Sprinkle with confectioner's sugar.