Raspberry and White Chocolate Trifle
Raspberry and White Chocolate Trifle is a delicious recipe especially for white chocolate fans. The excellent combination of white chocolate and raspberry is striking. It is a good option for wedding anniversary cake.
Materials That You Need for Raspberry and White Chocolate Trifle
20 small store-bought sponge fingers
½ cup (or 125ml) orange-flavored liqueur
250g fresh raspberries, to serve
For preparation of raspberry jelly
1½ tablespoons gelatine powder
1½ litres cranberry juice
1 cup (or 220g) caster sugar
500g frozen raspberries
For preparation of white chocolate ganache
180g white chocolate, finely chopped
1 cup (or 250ml) single (pouring) cream
For preparation of marscapone cream
½ cup (or 140g) mascarpone
½ cup (or 80g) icing sugar, sifted
1 tsp vanilla bean paste
1½ cups (or375ml) single (pouring) cream
Preparation of Raspberry and White Chocolate Trifle
Start with jelly first. Take gelatine and ½ cup (125ml) of the cranberry juice in a mixing bowl and stir them well to combine. Wait for 5 minutes to absorption of gelatine.
Take a saucepan. Pour remaining juice and sugar in it, heat it over medium heat to dissolve sugar. Bring mixture to boil and then cook for extra 1 minute. Take mixture from heat and stir to combine. Leave it to cool for 20 minutes.
Pour the jelly mixture that you have prepared on the base of a 4-litre-capacity glass dish. Top the surface with frozen berries. Wait it in the refrigerator for 4–5 hours or one night.
To prepare ganache; first you should take chocolate in saucepan. Melt this chocolate on low heat and stir frequently. Take melted chocolate from heat and add ¼ cup (60ml) of the cream then stir well to combine two of them well. Transfer this mixture to a bowl and put into refrigerator for cooling.
Whisk remaining cream to get stiff peak form. Then add cooled chocolate mixture and combine well.
Spoon the ganache over jelly and smooth the surface with palette knife. Take the sponge fingers and dip inside the orange-flavored liqueur. Then place over the ganache.
Then mix mascarpone, sugar, vanilla and cream in a bowl. Spoon this mascarpone cream over sponge fingers. Decorate the top with raspberries.
Yes, Your Raspberry and White Chocolate Trifle is ready now!