Chocolate and Raspberry Trifle
Trifle with chocolate and raspberries is a recipe with fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 sponge cake (best freshly baked or from a bakery)
- 150 g white chocolate
- 150 g crème fraîche
- 1 tbsp powdered sugar
- 200 g whipping cream
- 6 tbsp chopped chocolate shavings
- 400 g raspberries
- raspberry liqueur
Instructions
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1.
Crush the white chocolate for the cream. Heat the crème fraîche and powdered sugar in a saucepan, add the chocolate and melt while stirring. Cool for at least 50 minutes in the refrigerator.
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2.
Beat the cream to half‑stiff peaks and gradually fold in the cold chocolate mixture. Keep the chocolate cream chilled until serving.
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3.
Trim any crust from the sponge cake, cut into bite‑sized cubes. Rinse the raspberries. In a glass bowl layer the cake cubes, drizzle with raspberry liqueur if desired, then add a portion of raspberries and top with the chocolate cream. Finish with remaining raspberries and garnish with chocolate shavings. Chill for about 30 minutes before serving cold.
