Ingredients:
- 840ml fresh cream
- 340g good-quality white chocolate, chopped
- 1 tsp almond extract
- 150ml Disaronno liqueur
- 200g ladyfingers
- 340g raspberry jam, melted
- 500g frozen raspberries, partially thawed
- 200g shop-bought fresh custard
- 350g fresh raspberries
- 80g sliced almonds, toasted
Method:
- In a medium saucepan, bring 240ml of the cream to a simmer, then remove from the heat. Add the white chocolate and whisk until smooth. Allow to cool for 10 minutes.
- In a large bowl, beat the remaining cream with the almond extract until the mixture forms soft peaks. Gently fold in the white chocolate mixture.
- Place the Disaronno in a small bowl and quickly dip the ladyfingers in the liqueur one by one, shaking off any excess. Place the dipped biscuits in the bottom of a 3.4l trifle dish or large bowl. Repeat with enough to cover the bottom of the dish.
- Spread one-third of the melted jam over these biscuits. Top with one-third of the partially thawed berries with their juices, then spread over one-third of the whipped chocolate cream. Top with half of the custard.
- Repeat these layers in the same order, then repeat again with the dipped biscuits, melted jam and partially thawed berries. Finish with the whipped chocolate cream.
- Pile the fresh raspberries in the middle of the trifle and scatter with the almonds. Cover and place in the fridge for a minimum of four hours and up to 24 hours before serving.
