Recipe

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.

  • 5 mins preparation
  • 25 mins cooking
  • Serves 6
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Ingredients

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

Method

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.