Description (Some HTML is OK)
White chocolate and raspberries are perfect partners in a trifle.
Perfect at Christmas ... but delicious all year round!
Inspired by ... Lindsay Bareham
Makes 6 servings
- 300g raspberries
- juice of ½ lime
- 1 tbs Kirsch, vodka or Framboise de Bourgogne liquer
- 2 tbs icing sugar
- 2 x Swiss rolls (not chocolate)
- 125g white chocolate
- 150g double or whipping cream
- 2 x 500ml cartons of fresh custard (with Vanilla bean is out of this world)
- few sprigs of fresh mint
Preparation (Some HTML is OK)
1. Place 100g of the raspberries in a sieve placed over a bowl. Use the back of a spoon to push all their juice through into the bowl. Scrape under the sieve so nothing is wasted. Add the lime juice, vodka (or alternatives) and sift 1 tablespoon of icing sugar over the to. Stir well.
2. Slice the Swiss rolls about 1cm thick and use most of the slices to cover the base and make a single layer up the sides of a nice glass bowl. Moisten the slices with most of the raspberry juice and scatter with another 100g of raspberries.
3. Set aside 20g of the chocolate and break the rest up into small pieces. Place the broken chocolate in a bowl inside a pan of simmering water. Stir until chocolate melts. This may take a few minutes. When it has melted, stir 1 tablespoon of the cream into the chocolate then stir the mixture into 1 of the cartons of custard.
4. Pour half the chocolate custard over the prepared Swiss roll and lay the remaining slices on top. Dribble the remaining raspberry sauce over the slices and scatter with most of the remaining raspberries, reserving about 10 to decorate the top of the trifle. Use about half of the second carton of custard to cover the trifle completely.
5. Whip the rest of the cream until stiff and lift up scoops with a fork to decorate the top of the trifle. Add the reserved raspberries. Grate the remaining chocolate (on the large hole of the cheese grater) over the top. Plant mint sprigs here and there and dust the trifle with the rest of the icing sugar.
6. Cover with cling film and chill for a minimum of 2 hours and for up to 24 hours. Serve with remaining custard.