Microwave the raspberry jam in a large bowl for about 1 minute, or until it's hot and liquid-y. Toss in 3 1/2 cups of the raspberries and set aside. Reserve the remaining raspberries for decorating the top of the trifle.

Melt the white chocolate chips in a small pot over low heat or in a microwave at 50% power in 30-second increments, stirring frequently, until melted. Set aside.

Whip the cream with an electric mixer in a large bowl until stiff peaks form. Set aside.

In another large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Then, beat in the melted white chocolate, vanilla extract, and 1/3 of the whipped cream. With a spatula, fold in the remaining whipped cream until combined. I like to add the pastry cream to a large zip-lock bag with the corner snipped off. It makes adding the cream to the trifle dish easy without smearing it on the sides.

Assemble the trifle: Cover the bottom of the trifle dish with a layer of ladyfingers, breaking them into pieces as necessary. Then add 1/3 of the raspberry-jam mixture, then 1/3 of the cream. Repeat these layers, ending with the cream cheese mixture on top.

Chill the trifle in the refrigerator for 8 hours or overnight for the best texture and flavor. Just before serving, garnish the top.

Garnish the trifle: On top of the last layer of cream, garnish with the reserved whole raspberries and fresh mint leaves.