White Chocolate and Raspberry Trifle

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

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/

Europe
United Kingdom
Dessert
Gluten-free
England
Vegetarian

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