White chocolate and raspberry trifle

COOKING TIME 5 MINUTES

SERVES 6–8

2 Swiss rolls (store-bought or see here)

650g (1lb 7oz) raspberries

1 tbsp kirsch

450g (1lb) mascarpone cheese

300ml (11fl oz) double cream

200g (7oz) white chocolate

CUT THE SWISS ROLLS INTO SLICES about 1cm (½in) thick. Use these to line the bottom and sides of a large glass serving dish.

PUT THE RASPBERRIES IN A BOWL and pour the kirsch over them. With a spoon, lightly press the fruit to extract some juice. Spoon half of the raspberries and all of the juice and kirsch over the Swiss roll in the dish. Put in the fridge for 30 minutes until the juices are soaked up.

MEANWHILE, COMBINE THE MASCARPONE and cream in a mixing bowl and beat until completely combined. Break three quarters of the chocolate into small pieces and place in a small heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir until the chocolate is just melted and smooth.

SPOON HALF OF THE MELTED CHOCOLATE over the raspberries and Swiss roll in the dish and mix the other half with the mascarpone and cream. Add the mascarpone cream and remaining raspberries to the trifle in layers, finishing with a top layer of the cream. Grate the remaining chocolate over the top. Refrigerate for 30 minutes before serving.