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
  1. 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.
  2. 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. 
  3. Whisk the remaining cream until stiff peaks form, add the cooled chocolate mixture and fold through to combine. T
  4. 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. 
  5. 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.
RATE THIS RECIPE:
Reader ratings (3.88) 321751
Timiney Colefax

I made this trifle last year and was a huge hit with requests for this year. The best thing is that those that dont like trifle loved this one. Thank you Donna and team for its creation.

donna hay team

Hi Andrea, we haven’t tested the setting strength of unflavoured jelly crystals, therefore you would need to see the packet instructions on how much liquid is needed to set the jelly. The DH team x

Roseanne Debnam

This is my son in laws favourite. I make this for his Birthday instead of a Birthday cake.

Allyson Lees

This has been a family Christmas tradition for 5+ years now. It’s delicious. I make an adults version and a kids version (I substitute the liquor for orange juice). Goes down a real treat with everyone.

Andrea Juhasz

can unflavored jelly crystals be used instead of gelatine powder?

Karen Shepherd

This dessert is a huge hit with my family.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox