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White Chocolate and Raspberry Trifle

Categories: Chocolate, Comfort Foods, Entertaining, Quick to fix, Sweet
Type: Desserts and Baked Goods

White chocolate and raspberries give this trifle a creamy and decadent taste.

Prep Time: 25M

Cooking Time: 30M

Serves: Serves 6-8


  • 8-10oz (300g) plain sponge cake
  • 11/2lb (675g) fresh or frozen raspberries, thawed
  • 1lb (450g) mascarpone cheese
  • 1 cup (284ml) heavy whipping cream
  • 7oz (200g) white chocolate
White Chocolate and Raspberry Trifle photo

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  1. Slice the cake into 3/4in (2cm) slices and use to line the bottom and sides of one large glass serving bowl or 6-8 individual glass dishes. If using fresh raspberries, mash 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 tbsp of the juice. Place in the refrigerator for at least 15 minutes while the cake soaks up the juices.
  2. Meanwhile, combine the mascarpone and cream in a mixing bowl and beat with a wooden spoon until well blended. Break three-quarters of the chocolate into small pieces and place in a small heatproof bowl. Place the bowl over a pan of simmering water and stir until the chocolate is just melted and smooth. Spoon half over the raspberries and mix half with the mascarpone and cream.
  3. Add the rest of the cream mixture and the remaining raspberries to the trifle(s) in layers, ending with the cream topping. Grate the remaining chocolate over the top. Refrigerate for 15-30 minutes, then serve.
  • Use 2 cans of 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-don't let any hot water splash on it or it will separate and become unusable.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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