Raspberry and white chocolate trifle

Trifle, is now a quintessential dessert for an Australian Christmas celebration – sweet, summery and fruity. I discovered how popular this dessert was, after searching several homewares stores for a trifle bowl a few days before Christmas, only to find the shelves completely empty. I was so close to throwing in the towel and making a less fun dessert, when I came across Wheel & Barrow, my final pit stop. Fortunately, not only do they have amazing homewares, they had several gorgeous trifle bowls to choose from. I spent a good 20 minutes with the sales assistant, umming and ahhing over which one to select, and in the end settled for a pretty standard smooth design, called the Alice.  The recipe below is adapted from Donna Hay’s recipe, however I opted to use packet jelly for simplicity.

The dessert turned out to be a huge hit on Christmas day and I was so proud of my first attempt at trifle. My one tip is not to over soak the sponge fingers as my dessert did have a bit of a kick!

Trifle

Ingredients

10-15 small store-bought sponge fingers (quantity may vary depending on how wide your dish is)
½ cup orange-flavoured liqueur
250g fresh raspberries, to serve
3 packets powder raspberry jelly
500g frozen raspberries

white chocolate ganache
180g white chocolate, finely chopped
1 cup  thickened cream

mascarpone cream
½ cup mascarpone
½ cup icing sugar, sifted
1 teaspoon vanilla essence
1½ cups thickened cream

Method

  1. To make the jelly, pour pour powder mix into your trifle dish, add 250ml boiling water and stir until sugar crystals have dissolved. Add 200ml of cold water and continue to stir. Add frozen raspberries to the jelly and allow to set in the fridge for a minimum of four hours (overnight preferable).
  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 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. To 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.
  3. 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 8 – 10

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to toolbar