Mixed Berry and White Chocolate Trifle
The white chocolate cream is a revelation in this trifle! Feel free to add more fresh berries between the layers if desired.
INGREDIENTS
BERRIES
400 grams frozen raspberries
½ cup (165 grams) berry jam
¾ cup (190 ml) Cointreau
¼ cup (35 grams) caster sugar
300 grams blueberries
⅓ cup (40 grams) icing sugar
WHITE CHOCOLATE CREAM
250 grams white chocolate, chopped
2⅓ cups (575 ml) cream
2 teaspoons vanilla extract
TO ASSEMBLE
2 trifle sponges, cut horizontally to create 4 slices (3 layers plus 1 extra for patching)
1 cup (250 ml) cream, softly whipped
3 pink store-bought meringues, crumbled
2 tablespoons finely chopped pistachios
edible flowers
METHOD
EQUIPMENT
14 cup-capacity trifle bowl or a similar serving bowl
BERRIES
Put the frozen berries in a large pot with the jam, Cointreau and sugar. Cook, stirring, over a medium heat for 5 minutes or until the mixture has become quite liquid. Stir through the blueberries and set aside.
WHITE CHOCOLATE CREAM
Melt the white chocolate with ½ cup (125 ml) of the cream in a heatproof bowl, either set over a saucepan of simmering water (don’t let the base of the bowl touch the water), or in 30-second bursts in the microwave on 70% power, stirring in between each burst. Whisk until smooth and cool to room temperature.
Whip the remaining 450 ml cream to soft peaks, then fold in the chocolate mixture, vanilla extract and icing sugar.
TO ASSEMBLE
Trim and put one layer of sponge in the serving bowl and top with one-third of the berry mixture. Top with one-third of the white chocolate cream. Repeat twice. Cover with plastic wrap and chill in the fridge for at least 5 hours. Top with whipped cream, crumbled meringues, pistachios and edible flowers to serve.
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