Our Summer Chocolate Trifle is the ultimate dessert to impress your guests at any gathering or to indulge in as a special treat for yourself. Think vibrant, sharp raspberries, mixed with velvety smooth white chocolate…hmmm.
Whether you’re hosting a backyard barbecue or a picnic in the park, this trifle is sure to be a crowd-pleaser, offering a balance of sweetness and refreshment that captures the essence of summer.
So, grab your mixing bowls and let’s dive into creating this luscious, visually stunning dessert that will leave everyone asking for seconds!
Cook time: 30 minutes, plus setting time.
Ingredients
- 300g Fresh or Frozen Raspberries
- 150g Choc Affair Classic white chocolate
- 235ml Whole Milk
- 4 Egg yolks
- 300ml Double Cream
- 2 Tablespoons Cornflour
- 100g Caster Sugar
- Vanilla sponge – when time is short, you can simply buy a basic vanilla sponge to break up and use at the bottom of the dish. This is a great way to use up any leftovers you may have, although that rarely happens in our house! Of course, if you are feeling in the mood, you can whip up a basic vanilla sponge and use a homemade version.
- 2 packets of Raspberry Jelly
- Raspberries to decorate
Method
- Break up the sponge into the bottom of the bowl you will use. I used individual sundae dishes, but one medium-sized glass bowl will work just as well.
2. Prepare the jelly as per the instructions. Tip: when it says top up with cold water, I use ice cubes as this is a much quicker way of helping the jelly set (along with the frozen raspberries, it works a treat.)
3. Add in the raspberries and pour over the sponge. Pop into the fridge to set while you make the white chocolate custard.
4. Break up the chocolate into a medium heatproof bowl and set aside. Combine milk and cream in a medium saucepan and stir over a medium heat until hot, but not boiling.
5. In a separate bowl, whisk the egg yolks, cornflour and sugar until the mixture is smooth and thick and then whisk the hot milk mixture into this and combine. Return this mixture to the saucepan and whisk constantly, over a low heat for about four to five minutes, or until the custard thickens.
6. Pour the custard mix over the broken chocolate and stir until the chocolate is melted. Leave to cool before pouring over the top of the jelly and the sponge.
7. Leave in the fridge to set again, before whipping the double cream and spooning on top. Decorate with the fresh raspberries and serve.
Enjoy!
Additional recipe tips
Using Ice and frozen raspberries really helps to speed this recipe along.
Don’t forget to tag us in your photos of your finished cookies to share your masterpiece!
