Berry and white chocolate trifle

Recipe from: 03 December 2010

Ingredients 8
Servings 1
Minutes 5 mins

Ingredients

Serving Change
  • 12
    Boudoir or lady finger biscuits
  • 500
    ml
    custard
  • 250
    ml
    cream
  • 100
    g
    white chocolate
  • 125
    g
    blueberries
  • 400
    g
    strawberries, hulled and cut in smallish chunks
  • medium cream sherry - a cap full per mini trifle
  • white chocolate for decorating - optional
 

Method

5 mins
 
Break the chocolate into smaller pieces and place in a glass bowl over boiling water and allow to melt.

In the meantime, beat the cream until it forms soft peaks. Once the chocolate has melted, fold it into the cream with a spatula.

Get your 6 glasses or small bowls ready and place two boudoir biscuits in each.
Drizzle some sherry over the biscuits.

Pour some custard in each glass followed by some fresh berries.

Spoon some of the cream white chocolate mixture on top of the berries and repeat the layers ending with some white chocolate.

Scatter a few berries on the top and finish off with a sprig of mint and some chocolate shavings. Keep refrigerated for at least 1 hour.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.


 

 

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2016-12-07 13:18
 
 

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