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.

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