Rich, smooth and fruity, you don't want to trifle with James Martin - or his wicked pud!
Put a 55g piece of the white chocolate in the fridge, this will make it easier to grate later. Break the remainder into small pieces.
Cream the egg yolks and castor sugar together in a large bowl. Whisk for about 2-3 minutes until the mixture is pale, thick, and creamy and leaves a trail.
Pour the milk and cream into a small, heavy-based saucepan and bring to the boil. Pour on to the egg yolk mixture, whisking all the time.
Pour back into the pan and place over a moderate heat. Stir the mixture with a wooden spoon until it starts to thicken and coats the back of the spoon.
Add the broken-up pieces of chocolate and stir in until completely incorporated. Remove the pan from the heat and allow it to cool slightly. Cover the custard with a little icing sugar and piece of cling film to prevent a skin forming.
Place the biscotti in a large glass bowl and sprinkle with the Marsala. Scatter with fresh raspberries, reserving a few for decoration. Pour the white chocolate custard over the biscotti and leave to set in the fridge, preferably overnight.
To serve, decorate the trifle with the reserved raspberries. Take the piece of white chocolate from the fridge and finely grate over the trifle. Finally, dust with a little icing sugar and place the mint sprigs on top. These can be made as individual trifles.
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