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Raspberry and White Chocolate Trifle
To serve – 6
Preparation time – 20 minutes Plus cooling time
Tart raspberries contrast well to the sweet chocolate cream, a truly great trifle for any occasion
200 g/7 oz white chocolate, broken into even sized pieces, plus extra for grating 175 g/6 oz sponge or amaretti biscuits, crumbled Juice of 1-2 oranges 2 tbsp cassis (optional) 300 ml/10 fl oz double cream, lightly whipped – or mascarpone cheese 300 g/10 oz raspberries 50 g/1 ¾ oz flaked almonds, lightly toasted.
- Put the chocolate in a heatproof bowl over a pan of barely simmering water and stir occasionally until melted. Remove the bowl from the pan and leave to cool slightly.
- Place the crumbled sponge or biscuits in the base of a glass serving dish. Pour over just enough orange juice to wet the sponge, then add half the cassis (if using).
- Set aside for the sponge or biscuits to absorb the juice.
- Mix the melted chocolate with half the whipped cream or mascarpone and stir well to combine. Mix the remaining cassis with the raspberries. Reserve some raspberries for decoration. Spoon half the cream mixture into the dish and top with half the raspberry mixture. Repeat the layers to use the remaining cream and raspberry mixture. Top with the leftover cream and dot with the reserved raspberries, then sprinkle over the almonds and grated white chocolate. Chill before serving.
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