WHITE CHOCOLATE RASPBERRY TRIFLE RECIPE RECIPES
WHITE CHOCOLATE AND RASPBERRY TRIFLE RECIPE | DELICIOUS ...
A special trifle recipe made with homemade fairy cakes, raspberries, mascarpone, amaretto and white chocolate.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Preheat the oven to 190°C/fan 170°C/gas 5. Cream together the caster sugar and butter until light and creamy. Add the eggs, 1 at a time, mixing well after each addition. Sift over the flour and fold in gently. Stir two-thirds of the white chocolate into the batter along with a quarter of the raspberries. Place 12 fairy cake cases in a bun tin and half-fill each with the batter. Bake for 12–15 minutes, until golden brown.
- Lightly crush half the remaining raspberries with 1 tbsp icing sugar in a bowl and set aside. In a bowl, briefly whisk the cream, mascarpone and the remaining icing sugar together until just combined and smooth.
- Discard the fairy cake cases, halve the cakes horizontally and use to cover the bottom of a large glass dish, pressing each cake against the side so that there are no gaps (freeze any leftover cakes for up to 3 months). Pour the amaretto over the cakes and top with crushed and whole remaining raspberries and the remaining white chocolate. Top with the custard, then spoon over the mascarpone cream.
- Melt the chocolate in a bowl over a pan of simmering water and use a clean paint brush to brush 2 coats of chocolate onto clean, flat holly leaves. Leave to set, then gently peel away the leaf. Use to decorate the trifle along with the extra raspberries.
Nutrition Facts : Calories 872kcals, FatContent 59.6g (35.7g saturated), ProteinContent 10.5g, CarbohydrateContent 73.7g (57.8g sugars), FiberContent
RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE RECIPE | BON ...
Raspberry, White Chocolate, and Almond Trifle Recipe
Provided by Bon Appétit Test Kitchen
Yield Makes 16 Servings
Number Of Ingredients 10
Steps:
- Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
- Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
- Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
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