Pavetone or Chocotone Trifle

Melt the white chocolate and heavy cream in the microwave in 30-second intervals, stirring after each interval, until completely melted.

Whip the heavy cream using a mixer until creamy and stiff peaks form.

Gently fold the whipped cream into the melted white chocolate and heavy cream mixture.

Slice the Chocotone into pieces about 1 inch thick.

Assemble the dessert in layers, starting with a layer of cream, followed by a layer of Chocotone, and so on, ending with a layer of cream.

Refrigerate the dessert for about 4 to 5 hours so it chills and sets firmly.

Decorate the dessert with cocoa powder, strawberries, cherries, blueberries, and powdered sugar.