White Chocolate and and Fruit Trifle recipe
information
Preparation time: 45 min, plus 20 min standing and 2 hr chilling, Cooking time: 15 min, Cals per serving: 814 for 8,612 for 10
ingredients
3 x 500g packs frozen mixed berries
125 g (4 oz), plus 1 tsp caster sugar
250 g (9 oz) biscotti or cantuccini biscuits
5 tbsp dessert wine or fruit juice
For the white chocolate topping
450 ml (15 fl oz) double cream
200 g (7 oz) good quality white, chocolate such as Lindt broken into pieces
500 g carton fresh custard, remove from fridge 20 min before using
500 ml carton creme fraiche
125 g (4 oz), plus 1 tsp caster sugar
250 g (9 oz) biscotti or cantuccini biscuits
5 tbsp dessert wine or fruit juice
For the white chocolate topping
450 ml (15 fl oz) double cream
200 g (7 oz) good quality white, chocolate such as Lindt broken into pieces
500 g carton fresh custard, remove from fridge 20 min before using
500 ml carton creme fraiche
method
1. Put the berries in a large pan with the sugar and heat gently for about 5 minutes until the sugar has dissolved and the berries have thawed.
2. Drain the berry mixture through a sieve with a bowl underneath to catch the juices. Return the juices to the pan and bring to the boil; simmer for about 10 minutes, or until reduced to about 150 ml (5 fl oz). Mix with the berries and leave to cool in the bowl.
3. Lay the biscotti in the bottom of a 3.1 litre (5 1/2 pint) trifle dish and spoon the dessert wine or fruit juice on top, then the cooled berries.
4. Lightly whip the cream, place half in the fridge and leave the remainder at room temperature. Put the chocolate in a bowl over a pan of gently simmering water and stir until melted. Pour into a cold bowl, gradually fold in the custard a little at a time, then fold in the room temperature cream. Doing it in this order stops the chocolate from separating.
5. Cover the fruit evenly with the custard mixture. Beat the creme fraiche until smooth, fold in the reserved chilled whipped cream and extra sugar, then spoon over the custard. Chill for 2 hours. Remove from the fridge 20 minutes before serving.
2. Drain the berry mixture through a sieve with a bowl underneath to catch the juices. Return the juices to the pan and bring to the boil; simmer for about 10 minutes, or until reduced to about 150 ml (5 fl oz). Mix with the berries and leave to cool in the bowl.
3. Lay the biscotti in the bottom of a 3.1 litre (5 1/2 pint) trifle dish and spoon the dessert wine or fruit juice on top, then the cooled berries.
4. Lightly whip the cream, place half in the fridge and leave the remainder at room temperature. Put the chocolate in a bowl over a pan of gently simmering water and stir until melted. Pour into a cold bowl, gradually fold in the custard a little at a time, then fold in the room temperature cream. Doing it in this order stops the chocolate from separating.
5. Cover the fruit evenly with the custard mixture. Beat the creme fraiche until smooth, fold in the reserved chilled whipped cream and extra sugar, then spoon over the custard. Chill for 2 hours. Remove from the fridge 20 minutes before serving.
serving amount
serves: 8 - 10
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