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Raspberry and white chocolate trifle (large)

This is one for a party or celebration, it really will serve up to 14 people, it’s very rich but soo delicious! 

Ingredients: 

900ml of double cream  

12 ozs white chocolate chopped (not cooking) 

1.25 tsp almond or vanilla extract 

.5 cup sugar and 0.5 cup water or 1 cup of unset raspberry jelly 

Maderia cake, or lady fingers – about 7oz packet 

1 cup raspberry jam – melted 

18oz frozen raspberries –thawed 

12oz fresh raspberries 

0.75 cup toasted sliced almonds 

 

 

Method: 

  • Bring 250ml of cream to scald point in a saucepan, remove from heat.  Add white chocolate and whisk until smooth. Leave to cool to room temperature. 
  • Beat remaining cream and ½ the extract until forming soft peaks, fold in white chocolate mixture. 
  • Make sugar syrup with water and sugar and the remaining extract. Or make 1/2 pint of raspberry jelly 
  • Lay 1/3 of sponge on base of trifle bowl and sprinkle 1/3 of syrup/trifle over the top 
  • Spread 1/3 of melted jam over sponge and top with 1/3 of partially thawed raspberries and cover with white chocolate cream. 
  • Repeat the layers 2 more times 
  • Mound the fresh berries in the centre and sprinkle the almonds around the edge. 
  • Cover and chill for a minimum of 5 hours or overnight. 

 

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