White Chocolate and Raspberry Trifle

A classic layered dessert featuring white chocolate custard, fruit-soaked swiss roll, fresh raspberries, and a delicate chocolate garnish.

Vegetarian Dessert Chocolate British Raspberry

Estimated Nutrition

Calories

629.1

kcal / serving

2516.4 kcal total

Carbs

67.1g

per serving

268.2 g total

Fat

34.6g

per serving

138.4 g total

Protein

9.2g

per serving

36.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

White Chocolate

for grating

120

White Chocolate

broken into small pieces

Caster Sugar

2.5

tbsp

Icing Sugar

plus extra for dusting

Dairy

piece

Egg Yolks

medium size

150

Milk

Double Cream

Fruits

225

Raspberries

fresh

GrainsCereals

slice

Swiss Roll

4cm thick slices

Liquids

tbsp

Kirsch Liqueur

NutsSeeds

bunch

Mint

fresh sprigs for garnish

Method

Chill 55g of white chocolate in the fridge for easier grating later.

Cream the egg yolks and caster sugar together in a large bowl for 3 minutes until thick.

Boil 150ml milk and 85g cream in a saucepan, then whisk into the egg mixture.

Heat the mixture while stirring until it thickens, then incorporate the remaining chocolate pieces.

Cool the custard slightly and cover with icing sugar and cling film to prevent skin.

Place swiss roll slices in a glass bowl, sprinkle with Kirsch, and add most of the raspberries.

Pour the custard over the cake and refrigerate overnight to set.

Garnish with reserved raspberries and grate the chilled 55g of white chocolate over the top.

Dust with icing sugar and garnish with fresh mint sprigs.