Raspberry, White Chocolate & Mascarpone Trifle

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READY IN: 4hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
  • Reduce heat and let simmer for 10 minutes.
  • Remove from heat, add amaretto liqueur, and set aside to cool.
  • With an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will “yellow” and become grainy.
  • In an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
  • Gently fold through the mascarpone mixture along with the grated chocolate.
  • Dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup – if dipped too long they will become mushy!
  • Line the base of an 8” x 11” (20cm x 26cm) serving dish with the biscuits.
  • Top with half the mascarpone mixture.
  • Sprinkle the raspberries over the mascarpone mixture.
  • Top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
  • Sprinkle the almonds over the top and refrigerate for 4 hours or overnight.
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