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How to make Raspberry and mascarpone trifles

Yield = 6
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 100g white chocolate
  • 2 eggs, separated
  • 1/3 cup (70g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 250g mascarpone
  • 6 small jam rollettes, thinly sliced
  • 1/4 cup (60ml) hazelnut liqueur
  • 250g fresh raspberries or frozen raspberries
  • Fresh raspberries, extra, to serve

Method

  • Step 1 Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon until chocolate melts.
  • Step 2 Use an electric mixer to whisk the egg yolks, sugar and vanilla bean paste in a medium bowl until thick and pale. Add the chocolate and stir to combine. Add the mascarpone and gently fold until just combined.
  • Step 3 Use an electric mixer to whisk the eggwhites until firm peaks form. Add to the mascarpone mixture and gently fold through.
  • Step 4 Arrange the rollette slices among six 1-cup (250ml) capacity serving glasses. Drizzle with a little of the liqueur and sprinkle with raspberries. Spoon the mascarpone mixture over the raspberries. Place in the fridge for 2 hours to set.
  • Step 5 Sprinkle each trifle with extra raspberries, if desired, to serve.