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White Chocolate and Raspberry Trifle

Rich, smooth and fruity, you don't want to trifle with James Martin - or his wicked pud!


  • 175g white chocolate

  • 2 medium egg yolks

  • 25g caster sugar

  • 150ml milk

  • 85g double cream

  • 2½ tbsp icing sugar

  • Biscotti or amaretti biscuits

  • 2 tbsp Marsala wine

  • 225g fresh raspberries

  • A few fresh mint sprigs


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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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