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Chocolate and raspberry trifle
Chocolate and raspberry trifle
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Prep Time:
495 minutes
Cook Time:
Total Time:
495 minutes
Indulge in a decadent chocolate, biscuit, and fruit trifle with each spoonful.
Ingredients:
  • 1 x 320g pkt assorted biscuits (Arnott's Emporio Cafe Selection brand), omitting melting moments, crushed
  • 2 x 300g pkts frozen raspberries, thawed
  • 125ml (1/2 cup) marsala
  • 500g mascarpone, at room temperature
  • 100g (1/2 cup) vanilla or caster sugar
  • 3 free-range eggs, separated
  • 2 x 45g dark Flake chocolate bars (Cadbury brand), roughly broken, to serve
Instructions:
  • Take a glass bowl and put the biscuit in it. Set aside 25g (1/4 cup) of raspberries. Scatter the rest of the raspberries on top of the biscuit. Pour 100ml of marsala over the top.
  • Combine the remaining marsala, mascarpone, sugar, and egg yolks in a bowl and beat them with an electric mixer until smooth.
  • Whip egg whites with an electric beater until soft peaks form in a clean, dry bowl. Gently fold the egg whites into the mascarpone mixture until just mixed. Pour the mixture over raspberries, smooth the top, cover with plastic wrap, and refrigerate for 8 hours to set.
  • Garnish trifle with chocolate and saved raspberries before serving.

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