Preparation time is 25minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 1 out of 4
5 Ingredients
Number of servings
6
- 300grams Madeira cake
- 700grams frozen raspberries, thawed
- 250grams mascarpone
- 1 1/4 cup double cream
- 200grams white chocolate
Nutrition per serving
3300kJ / 788Cal
3300 Kilojoules or 788 Calories
38% of daily energy intake*
Protein
7.2grams
Fat
61.5grams
Carbs
53.0grams
Sugars
39.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Slice the cake into 2cm slices and use to line the base and sides of one large glass serving bowl or 6-8 individual glass dishes. If using fresh raspberries, squash them lightly so they release some of their juices, then spoon half over the sponge cake. If using frozen, drain the fruit (reserving the juice), then spoon half over the cake together with 2 tablespoons of juice. Place in the refrigerator for at least 15 minutes while the sponge soaks up the juices.
Step 2 of 3
Meanwhile, put the mascarpone and cream in a mixing bowl and beat with a wooden spoon until well combined. Break three-quarters of the chocolate up into small pieces and place in a small heatproof bowl. Sit the bowl over a pan of simmering water and stir until the chocolate has melted. Spoon half over the raspberries and mix half with the mascarpone and cream.
Step 3 of 3
Add the cream mixture and the remaining raspberries to the trifle(s) in layers, ending with a cream topping. Grate over the remaining chocolate. Chill in the refrigerator for 15-30 minutes, then serve.
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