WHITE CHOCOLATE, BERRY AND HONEY TRIFLE

 

2          packets strawberry jelly

500 g   strawberries, hulled and halved

200 g   raspberries

200 g   Boudoir biscuits

WHITE CHOCOLATE AND HONEY CREAM

200 g   white chocolate, chopped

500 ml double cream

2 X 250g mascarpone

TO FINISH

60 ml   honey liqueur  OR use sherry OR liqueur of choice for sprinkling on biscuits

100 g   Honey

16        white Lindt chocolate balls

            Extra berries for topping

METHOD:

  • TO MAKE THE JELLY: follow the packet directions but using only 2/3 of the water allocated. Pour into a 20cm straight-sided trifle bowl. Add some of the berries. Place in the fridge to set.
  • TO MAKE THE WHITE CHOCOLATE AND HONEY CREAM: place the chocolate and 250ml  of the cream in a saucepan. Stir for 5 minutes over low heat or until chocolate melts. Cool. Combine chocolate mixture, mascarpone and remaining cream in a bowl. Use electric beaters to whisk until firm peaks form (do not overbeat)
  • Slice remaining strawberries in half and place against the side of the trifle dish to decorate
  • Add a layer of the chocolate cream, followed by liqueur drizzled biscuits and some honey. Continue layering and finish off with chocolate cream
  • Top with Lindt chocolate balls and extra berries and drizzle with honey
  • Leave in fridge fCWor a few hours before serving

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