Wednesday 3 April 2013

White Chocolate Trifle Recipe

I know that the Easter period is over now (though the Medieval Easter celebrations did, traditionally, extend through the whole week of Easter Monday — but these were secular rather than religious celebrations). But in researching recipes for last weekend's Easter recipes feature I cam across a number of dishes that I just could not include.

This white chocolate trifle is one of those recipes, so I am adding it today as my dessert recipe instead.

White Chocolate Trifle

Serves: 4
White chocolate trifle garnished with raspberries and served as an individual portion in a cocktail glass.


175g (6 oz) white chocolate
2 egg yolks
25g (1 oz) caster sugar
150ml (3/5 cup) milk
75ml (7 tbsp) double cream
4 x 4cm (1 1/2 in square) slices of Swiss (jelly) roll
2 tbsp Kirsch
225g fresh raspberries
2 tbsp icing sugar
4 sprigs of mint


Chill 50g (2 oz) of the white chocolate in the refrigerator to grate later.

Cream together the egg yolks and sugar in a large bowl with an electric whisk until pale and thick and it leaves a trail when the whisk is lifted (about 3 minutes).

Combine the milk and cream in a heavy-based saucepan and bring to a boil then take off the heat. Whilst whisking constantly, pour the milk and cream onto the creamed egg mixture then pour this custard back into the pan and set over medium heat. Cook, stirring with wooden spoon until the mixture begins to thicken sufficiently to coat the back of a spoon.

Stir in 115g (4 oz) of the white chocolate, cooking until melted and completely incorporated into the custard mixture. Take off the heat and allow to cool slightly. During this time cover the surface of the custard with a piece of moistened greaseproof (waxed) paper to prevent a skin from forming.

Now place each piece of Swiss (jelly) roll in a martini glass and sprinkle them with the Kirsch. Surround with fresh strawberries (reserve a few of these for garnish) then pour over the custard. Allow to cool then transfer to the refrigerator for at least 30 minutes, or until set (best over night).

To serve, decorate the trifle with the reserved raspberries then take the chilled 50g piece of white chocolate, grate finely and sprinkle over the trifle. Dust with a little icing sugar, decorate with a mint sprig and serve.

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