Preparation time is 20minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 200grams white chocolate, broken into even-sized pieces (plus extra for grating to decorate)
- 175grams gluten-free sponge finger, crumbled
- 1-2 small oranges
- 1 1/4 cup double cream, lightly whipped
- 300grams raspberries
- 50grams flaked almonds, lightly toasted
- 2tablespoons cassis
Nutrition per serving
2450kJ
Protein
7.7grams
Sugars
33.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Tart raspberries contrast well with sweet white chocolate, and a trickle of cassis liqueur transforms this dessert into an indulgent, special occasion trifle.
Method
Step 1 of 3
Put the chocolate in a heatproof bowl over a pan of barely simmering water and stir occasionally until melted. Remove the bowl from the pan and leave to cool slightly.
Step 2 of 3
Place the crumbled sponge or biscuits in the base of a glass serving dish. Pour over just enough orange juice to wet the sponge, then add half the cassis (if using). Set aside for the sponge or biscuits to absorb the juice.
Step 3 of 3
Mix the melted chocolate with half the whipped cream or mascarpone and stir well to combine. Mix the remaining cassis with the raspberries. Reserve some raspberries for decoration. Spoon half the cream mixture into the dish and top with half the raspberry mixture. Repeat the layers to use the remaining cream and raspberry mixture. Top with the leftover cream and dot with the reserved raspberries, then sprinkle over the almonds and grated white chocolate. Chill before serving.
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