Raspberry and White Chocolate Trifle
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 12 min.
Ready in
Ingredients
for
4
- For the sponge
- 4 eggs (separated)
- ½ cup sugar
- ½ cup all-purpose flour
- ½ cup Corn starch
- sugar (for rolling the cake)
- ½ cup Plum Jam
- For the raspberry sauce
- 3 ½ cups Raspberries
- 2 Tbsps Vanilla sugar
- 4 Tbsps sugar
- lemon juice
- 1 Tbsp Corn starch
- 4 tsps Raspberry liqueur
- For the chocolate cream
- 1 cup white chocolate (roughly chopped)
- 1 cup cream
- 2 Tbsps Advocaat
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Put the egg yolks in a mixing bowl with 4 tbsp warm water and two thirds of the sugar. Beat using the whisk on a hand mixer until a pale yellow mixture forms. Whisk the egg whites with a pinch of salt until stiff, gradually adding the remaining sugar. Fold the whisked egg whites into the egg yolk mixture.
3.
Sieve the flour and cornflour over the top and likewise fold in carefully using a dough scraper. Spread the mixture over the baking tray and bake in the middle of the oven for 10 to 12 minutes.
4.
Sprinkle sugar over a large tea towel and carefully turn out the cake. Wipe a little cold water over the grease-proof paper and carefully remove it. Roll up the cake immediately, using the tea towel, and put to one side to cool.
5.
Once cool, unroll again and spread the cake with plum jam, then roll back up.
6.
For the sauce, purée the raspberries with the vanilla sugar, sugar and a dash of lemon juice. Pour into a pan and heat. Mix the cornflour with the raspberry liqueur until smooth, then add to the raspberries and bring to the boil, stirring. Simmer for 2-3 minutes until the mixture has thickened somewhat, then remove from the heat and leave to cool.
7.
Cut the cake into slices approx. 2 cm thick and place in a large bowl (or four small bowls). Pour over the raspberry sauce and ensure the surface is uneven and wavy.
8.
Put the chocolate in a bowl. Heat the cream and stir into the chocolate. Stir in the advocaat and cool the mixture to hand temperature. Spread over the trifle and chill for at least 2 hours.
9.
Serve garnished with raspberries and sprinkled with icing sugar, if desired.
