Raspberry and White Chocolate Trifle

A beautiful, sweet Christmas treat recipe by Donna Hay

• 13 Ingredients
• Serves 6-8

• 3

  3

  3

  3

  3

Ingredients

Method

• 20 small store-bought sponge fingers
• ½ cup (or 125ml) orange-flavoured liqueur
• 250g fresh raspberries, to serve

Ingredients for the raspberry jelly

• 1½ tablespoons gelatine powder
• 1½ litres cranberry juice
• 1 cup (or 220g) caster sugar
• 500g frozen raspberries

Ingredients for the white chocolate ganache

• 180g white chocolate, finely chopped
• 1 cup (or 250ml) single (pouring) cream

Ingredients for the marscapone cream

• ½ cup (or 140g) mascarpone
• ½ cup (or 80g) icing sugar, sifted
• 1 tsp vanilla bean paste
• 1½ cups (or375ml) single (pouring) cream