White Chocolate and Raspberry Trifle

Servings: 8

Calories: 4175

Ingredients:

• 10 oz Madeira cake or plain sponge cake
• 1 lb 9 oz Columbia Fruit frozen Raspberries, thawed
• (2) 1 cup tubs mascarpone
• 10 oz carton double cream
• 7 oz white chocolate

Preparation:

• Slice the cake into 2cm (¾ in) slices and use to line the base and sides of one large glass serving bowl or 6–8 individual glass dishes.
• 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.
• 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.
• 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.