White Chocolate and Raspberry Trifle
Use 2 × 400g cans black cherries in syrup. Drain the fruit, reserving the syrup. Spoon 2 tbsp of it over the cake.
Be careful when melting the white chocolate - dont let any hot water splash on it or it will seperate and become unusable.
Slice the cake into 2cm ( 3 / 4 in) slices and use to line the base and sides of one large glass serving bowl or 6–8 individual glass dishes. If using fresh raspberries, squash them lightly so they release some of their juices, then spoon half over the sponge cake. If using frozen, drain the fruit (reserving the juice), then spoon half over the cake together with 2 tablespoons of juice. Place in the refrigerator for at least 15 minutes while the sponge soaks up the juices.
Meanwhile, put the mascarpone and cream in a mixing bowl and beat with a wooden spoon until well combined. Break three-quarters of the chocolate up into small pieces and place in a small heatproof bowl. Sit the bowl over a pan of simmering water and stir until the chocolate has melted. Spoon half over the raspberries and mix half with the mascarpone and cream.
Add the cream mixture and the remaining raspberries to the trifle(s) in layers, ending with a cream topping. Grate over the remaining chocolate. Chill in the refrigerator for 15–30 minutes, then serve.
- 300g sponge cake
- 700g fresh or frozen raspberries, thawed
- 2 tubs mascarpone
- 284ml double cream
- 200g white chocolate
Total time required
- Preparation time:
- Other time: chilling 30minutes
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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