Recipe

Raspberry and white chocolate trifle

This raspberry and white chocolate trifle recipe is a must for any sweet summer occasion! Easy, delicious and requiring just a few ingredients, this recipe is a winner

Mar 10, 2017 12:48am
  • 20 mins preparation
  • 10 mins cooking
  • 2 hrs marinating
  • Serves 4
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This recipe first appeared in Food magazine.
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Ingredients

  • 1 punnet raspberries
  • 2 tablespoon caster sugar
  • 1/2 cup water
  • 200 gram white chocolate
  • 1/2 cup cream
  • 250 gram mascarpone
  • 1 small sponge, cut into 2.5cm cubes, or sponge finger biscuits
  • 1/4 cup cointreau or apple juice

Method

  • 1
    In a small saucepan, combine the raspberries, sugar and water. Heat gently until the sugar has dissolved and the raspberries are soft. Pass the mixture through a fine sieve to remove any seeds and set aside.
  • 2
    Melt the white chocolate and cream gently together in a small saucepan and stir until the mixture is smooth. Set aside to cool for 5 minutes, then stir in the mascarpone.
  • 3
    In a large serving bowl, or individual glasses, arrange a layer of sponge and sprinkle over a quarter of the cointreau or fruit juice. Spoon over a quarter of the white chocolate mascarpone and drizzle with a little raspberry purée. Continue to add layers, finishing with the white chocolate mascarpone.
  • 4
    Chill for at least 2 hours. To serve, top with soft whipped cream and grated white chocolate and garnish with fresh raspberries, if desired.

Notes

  • Makes 1 large bowl or 4-6 individual servings.

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