raspberry and white chocolate trifle
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raspberry and white chocolate trifle
  • 20 small store-bought sponge fingers
  • ½ cup (125ml) orange-flavoured liqueur
  • 250g fresh raspberries, to serve

raspberry jelly

  • 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

mascarpone cream

  • ½ cup (140g) mascarpone
  • ½ cup (80g) icing (confectioner’s) sugar, sifted
  • 1 teaspoon vanilla bean paste
  • 1½ cups (375ml) single (pouring) cream