Save to your scrapbook
Raspberry, cranberry & white chocolate trifle
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1L fresh cranberry juice
150g caster sugar
7 sheets Dr Oetker Leaf Gelatine
300g pack frozen British raspberries
1 pack Cooks’ Ingredients 8 Trifle Sponges
5 tbsp Chambord Black Raspberry Liqueur (or cranberry/orange juice)
180g pack Belgian white chocolate, broken into squares
2 x 300ml tubs whipping cream
½ x 250g tub mascarpone
1 tsp vanilla bean paste
Raspberries, pink or white mini meringues or kisses (see below)
Dr Oetker Giant Chocolate Stars
The Cake Professional White Chocolate Stars
Cooks’ Ingredients Freeze-dried Raspberry Pieces
Cooks’ Ingredients Raspberry Dust (optional)
1. Add the juice to a saucepan with the sugar and stir over a medium heat until the sugar dissolves. Bring to the boil and cook for 1 minute. Meanwhile, place the gelatine in a bowl and cover with cold water.
Set aside for 5 minutes.
2. Remove the pan from the heat. Squeeze the gelatine to remove excess water, add to the juice and stir until dissolved. Set aside until cool. Pour into a 3L glass trifle dish and top with the frozen raspberries. Cover and refrigerate for at least 4 hours until set, or for up to 2 days.
3. Place the trifle sponges in a neat, single layer on top of the jelly. Drizzle over the liqueur and return to the fridge. Melt the chocolate in a bowl over a pan of just simmering water. Remove from the heat and slowly drizzle in 4 tbsp of the cream, beating throughout until smooth. Leave to cool for 15 minutes. Whisk the remainder of the first tub of cream with the mascarpone until just stiff, then fold into the chocolate mixture. Pour over the trifle, level the surface and return to the fridge for 1-2 hours, or overnight.
4. Whisk the vanilla and the remaining tub of cream to soft peaks in a bowl. Spoon loosely over the trifle and decorate as liked, to serve.
Add these preety meringue kisses to finish your dessert
Cook’s tip If celebrating with fewer people, you could make 2 smaller trifles for 2 separate celebrations, or keep one and gift one. The trifle will need to be kept in the fridge and will last if refrigerated, without its cream layer and decoration, for up to 2 days. Assemble up to 2 hours ahead, or up to 6 hours ahead if not using meringues.
Typical values per serving:
This recipe was first published in Tue Dec 08 11:24:06 GMT 2020.