• Partnered with
  • Quick
  • Serves 6
  • 5 mins prep
  • 25 mins cook

White chocolate, Irish cream and berry trifle

WHITE CHOCOLATE, IRISH CREAM AND BERRY TRIFLE

Topped with strawberries, raspberries and white chocolate curls, this Irish cream and berry trifle is a triumph. Creamy, fruity and spiked with alcohol, it's a celebration in a dish.

Ingredients

White chocolate, Irish cream and berry trifle

  • 2 eggs
  • 1/3 cup (75g) caster (superfine) sugar
  • 250 g (8 ounces) mascarpone cheese
  • 2/3 cup (160ml) thickened (heavy) cream
  • 2 tbsp ground espresso coffee
  • 1 cup (250ml) boiling water
  • 1/2 cup (125ml) irish cream liqueur
  • 250 g (8 ounces) sponge finger biscuits
  • 40 g (1½ ounces) white eating chocolate, grated coarsely
  • 250 g (8 ounces) strawberries
  • 150 g (4½ ounces) raspberries

Steps

White chocolate, Irish cream and berry trifle

  1. Beat eggs and sugar in a medium bowl with an electric mixer until thick and creamy.
  2. Beat mascarpone and cream in a large bowl with an electric mixer until thick. Fold egg mixture into mascarpone mixture.
  3. Place coffee and the boiling water in a coffee plunger; stand 2 minutes before plunging. Strain coffee through fine sieve into a medium heatproof bowl; stir in liqueur.
  4. Dip half the biscuits, one at a time, briefly in coffee mixture to soften. Line the base of a shallow 2-litre (8-cup) serving dish with softened biscuits.
  5. Spread half the mascarpone mixture over biscuits then top with grated chocolate. Slice half the strawberries thickly; scatter over chocolate.
  6. Dip remaining biscuits, one at a time, briefly in remaining coffee mixture to soften. Repeat layering process with biscuits and mascarpone mixture. Cover; refrigerate 3 hours or overnight.
  7. Slice remaining strawberries thickly; combine with raspberries, pile on trifle. Serve topped with some more grated white chocolate.
Hi there! Visiting us from ? We have a local site for you at