White Chocolate and Raspberry Trifle Slices

cook 10 mins
  • 100 g (3 1/2 oz) white chocolate, broken into small pieces
  • 75 ml (3 fl oz) sweet sherry
  • 1 shop-bought Madeira loaf cake, about 300 g (10 oz), cut into 6 slices
  • 200 g (7 oz) mascarpone cheese
  • 125 ml (4 fl oz) double cream
  • 1 tablespoon vanilla sugar
  • 150 ml (1/4 pint) shop-bought fresh thick custard
  • 300 g (10 oz) raspberries
  • white chocolate curls or shavings, to decorate
  • Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water, then leave to cool.
  • Meanwhile, pour the sherry into a shallow bowl and dip in each of the cake slices to just dampen. Place in 6 serving dishes and set aside.
  • Place the mascarpone, cream and vanilla sugar in a large bowl and beat with a hand-held electric whisk until thick. Fold in the cooled chocolate and custard.
  • Scatter half of the raspberries over the soaked cake slices, then spoon over the custard cream.
  • Scatter with the remaining raspberries and serve decorated with white chocolate curls or shavings.
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