100g white chocolate
2 eggs, separated
1/3 cup (70g) caster sugar
1 teaspoon vanilla bean paste
6 small jam rollettes, thinly sliced
1/4 cup (60ml) hazelnut liqueur
250g fresh raspberries or frozen raspberries
Fresh raspberries, extra, to serve
Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon until chocolate melts.
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.
Use an electric mixer to whisk the eggwhites until firm peaks form. Add to the mascarpone mixture and gently fold through.
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.
Sprinkle each trifle with extra raspberries, if desired, to serve.