Name: White Chocolate and Raspberry Trifle
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 6 eggs, separated; 275 g/9 oz white chocolate, melted, then cooled slightly; 2 teaspoons vanilla essence; 2 eggs; 125 ml/4 fl oz crème anglaise, at room temperature; 275 g/9 oz. fresh raspberries; 125 g/4 oz caster sugar; 375 ml/13 fl oz raspberry coulis; 75 g/3 oz white chocolate; 400 ml/14 fl oz whipping cream, whipped to soft peaks; 375 g/12 oz white chocolate, melted, then cooled slightly; 75 g/3 oz dark chocolate; a few mint leaves

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

6 eggs, separated
2 teaspoons vanilla essence
275 g/

Method

Line a baking sheet with greased greaseproof paper. Mix the egg yolks and vanilla into the melted chocolate. Whisk the egg whites and sugar to firm and glossy peaks. Fold the whites into the chocolate mixture, making sure it is well mixed and homogenous. Spread thinly and evenly over the prepared baking sheet – it should be about 1

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White Chocolate and Raspberry Trifle

Ingredients

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