About the Recipe
This trifle is guaranteed to be a hit - serve with ice-cream or just runny cream and see your guests come back for more!
The original recipe does not have almond liqueur but what is a trifle without alcohol? The white chocolate cream is divine don't forget to lick the bowl thats the cook's reward!
Ingredients
3 1/2 cups of ehavy whipping cream
12 ounces of white chocolate chopped (Lindt is the best)
1 1/4 teaspoons of almond extract (I use quite a lot of almond liqueur instead)
1/2 cup sugar
1/2 cup water
A supermarket victoria sponge cut into fingers
1 cup raspberry jam - melted
1 1/2 12 ounce pakages of frozen raspberries
2 containers of fresh raspberries
3/4 cup of sliced almonds (toasted)
Preparation
Step 1
Bring 1 cup of cream to simmer in medium saucepan. Remove from heat and add white chocolate; whisk until smooth. Cool to barely lukewarm - roughly 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon of almond extract in large bowl to soft peaks and fold in white chocolate mixture.
Step 2
Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in extract and almond liqueur to taste (I add quite a bit!). Submerge bits of sponge in mixture and line the bottom of the serving dish. The dish in the picture can be found at Mackerel if you are staying at Bliss.
Step 3
Spread a jam over biscuits in dish, top with some of the frozen raspberries and spread the whipped chocolate cream over. Repeat layering with dipped biscuits, jam, frozen raspberries and cream mixture. Make sure it looks good in the glass dish. When you reach the top of the dish finish with the fresh raspberries and cover with the toasted almonds. (you may want to drizzle some liqueur over the sponge layers before adding the jam and cream - that really gets the guests happy!
Step 4
Place in fridge for at least 5 hours. I always make it the day before so that there is one less thing to worry about if we are entertaining.