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White chocolate snowball and strawberry trifle
White chocolate snowball and strawberry trifle
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Prep Time:
520 minutes
Cook Time:
35 minutes
Total Time:
555 minutes
Create a showstopping Snowball Trifle for Christmas with layers of deliciousness.
Ingredients:
  • 2 x 85g Original Strawberry jelly crystals
  • 500g strawberries, hulled, halved
  • 100g salted butter, melted
  • 115g (3/4 cup) plain flour
  • 45g (1/2 cup) desiccated coconut
  • 120g macadamias, coarsely chopped
  • 100g white chocolate, coarsely chopped
  • 41.20 gm milk
  • 40.00 ml Frangelico liqueur
  • 160g (1/2 cup) strawberry jam
  • 4 x 125g pkt White Chocolate Balls
  • 180g pkt white chocolate, at room temperature
  • 200g white cooking chocolate, finely chopped
  • 500ml (2 cups) thickened cream
  • 2 x 250g ctn mascarpone
Instructions:
  • Prepare the jelly according to packet instructions, then carefully transfer it into a 20cm (3.75L) trifle bowl. Add 300g of fresh strawberries, and chill in the refrigerator for 4 hours until firm.
  • Preheat your oven to 180C/160C fan forced, and prepare a 22cm round springform pan by lining it with non-stick baking paper.
  • In a large bowl, combine the sugar and melted butter. Add the eggs one at a time, stirring until the mixture is thick and glossy. Mix in the flour, coconut, macadamia nuts, white chocolate, and milk. Pour the batter into the prepared pan, smooth the surface, and bake for 30 minutes or until a skewer inserted into the center comes out clean. Let it cool completely in the pan before serving.
  • In a saucepan, combine white chocolate and 250ml (1 cup) of cream. Stir over low heat for 5 minutes until chocolate melts. Let it cool for 10 minutes. In a bowl, mix the chocolate mixture with mascarpone and the rest of the cream. Whip with electric beaters until firm peaks form (be careful not to overbeat).
  • Trim the cake to fit into trifle bowl. Place the cake into bowl and drizzle with Frangelico. Spread jam over the cake. Line strawberries around the edge for decoration. Fill with white chocolate cream and top with Lindt balls. Chill in fridge for 4 hours. Scrape white chocolate with a peeler to create curls. Arrange on top of trifle and dust with icing sugar.

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