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Raspberry and chocolate showstopper trifle
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2 British Blacktail Eggs, separated
35g caster sugar
150g chocolate hazelnut spread
125ml amaretto liqueur
380g Waitrose & Partners Raspberries
1 tbsp icing sugar
about 150g Arden & Amici Savoiardi Italian Sponge Fingers
250ml double cream
3 tbsp toasted chopped hazelnuts
25g dark chocolate, shaved into curls
1. In a large bowl, use electric beaters to whisk the egg yolks and caster sugar (about 5 minutes) until all the sugar has dissolved and the mixture is pale, fluffy and holds a trail for 3 seconds when you lift the beaters. Whisk in the mascarpone until smooth, followed by the chocolate spread and 25ml amaretto. Put the egg whites in a large, clean bowl with a pinch of salt. Use clean, dry beaters to whisk the egg whites until they form stiff peaks; carefully fold them into the mascarpone mixture.
2. Lightly crush ½ the raspberries with the icing sugar; set aside. Put the sponge fingers in a layer in the base of a trifl e bowl (about 1.2 litres). Pour over the remaining 100ml amaretto then spoon the crushed berries and their juices on top, followed by the mascarpone mixture. Cover and chill for up to 24 hours (at least 2 hours).
3. Up to 2 hours before serving, whip the cream to soft peaks and spoon onto the trifl e. Decorate with the remaining raspberries, nuts and chocolate shavings.
This recipe first appeared in Waitrose & Partners Food, Summer Desserts supplement, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.