INGREDIENTS
100g white chocolate
2 eggs, separated
1/3 cup (70g) caster sugar
1 teaspoon vanilla bean paste
250g mascarpone
6 small jam rollettes, thinly sliced
1/4 cup (60ml) hazelnut liqueur
250g fresh raspberries or frozen raspberries
Fresh raspberries, extra, to serve
METHOD
Step 1
Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon until chocolate melts.
Step 2
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.
Step 3
Use an electric mixer to whisk the eggwhites until firm peaks form. Add to the mascarpone mixture and gently fold through.
Step 4
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.
Step 5
Sprinkle each trifle with extra raspberries, if desired, to serve.
