White chocolate and berry trifle
If you're looking for a sensational berry trifle dessert to top off your dinner party - here it is! Berries are an anti-aging superfood which are full of antioxidants.
Ingredients
- 1.5 kg frozen mixed berries fresh berries in summer
- 125 g caster sugar
- 250 g biscotti or Cantuccini biscuits
- 5 tbsp dessert wine or fruit juice
For the white chocolate topping
- 450 ml cream
- 200 g good quality white chocolate broken into pieces
- 500 g fresh custard remove from fridge 20 min before using
- 500 ml creme fraiche
Instructions
- Put the berries in a large pan with the sugar and heat gently for about 5 minutes until the sugar has dissolved and the berries have thawed.
- Drain the berry mixture through a sieve with a bowl underneath to catch the juices. Return the juices to the pan and bring to the boil; simmer for about 10 minutes, or until reduced to about 150 ml. Mix with the berries and leave to cool in the bowl.
- Lay the biscotti in the bottom of a large trifle dish and spoon the dessert wine or fruit juice on top, then the cooled berries.
- Lightly whip the cream, place half in the fridge and leave the remainder at room temperature. Put the chocolate in a bowl over a pan of gently simmering water and stir until melted. Pour into a cold bowl, gradually fold in the custard a little at a time, then fold in the room temperature cream. Doing it in this order stops the chocolate from separating.
- Cover the fruit evenly with the custard mixture. Beat the creme fraiche until smooth, fold in the reserved chilled whipped cream and extra sugar, then spoon over the custard. Chill for 2 hours. Remove from the fridge 20 minutes before serving.
- Decorate with fresh cherries or berries of your choice.
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