raspberry and white chocolate trifle
- 20 small store-bought sponge fingers
- ½ cup (125ml) orange-flavoured liqueur
- 250g fresh raspberries, to serve
- 2 tablespoons gelatine powder
- 1.5 litres cranberry juice
- 1 cup (220g) caster (superfine) sugar
- 500g frozen raspberries
white chocolate ganache
- 180g white chocolate, finely chopped
- 1 cup (250ml) single (pouring) cream
- ½ cup (140g) mascarpone
- ½ cup (80g) icing (confectioner’s) sugar, sifted
- 1 teaspoon vanilla bean paste
- 1½ cups (375ml) single (pouring) cream
- To make the jelly, place the gelatine and ½ cup (125ml) of the cranberry juice in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the remaining juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine mixture and stir to combine. Set aside to cool for 20 minutes. Pour the jelly mixture into the base of a 4-litre-capacity glass dish and top with the frozen berries. Refrigerate for 4–5 hours or overnight until set.
- To make the ganache, place the chocolate in a small saucepan over low heat and stir frequently until melted and smooth. Remove from the heat and add ¼ cup (60ml) of the cream in a thin, steady stream, stirring constantly until well combined. Pour the mixture into a bowl and refrigerate until just cold.
- Whisk the remaining cream until stiff peaks form, add the cooled chocolate mixture and fold through to combine. T
- o assemble, spoon the ganache over the jelly and smooth with a palette knife. Dip the sponge fingers in the orange-flavoured liqueur and layer over the ganache.
- To make the mascarpone cream, place the mascarpone, sugar, vanilla and cream in a large bowl and whisk until soft peaks form. Spoon the cream over the sponge fingers and top with the fresh raspberries to serve. Serves 6–8.
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