Ingredients
175g/6oz white chocolate
2 medium egg yolks
25g/1oz caster sugar
150ml/%26frac14; pt milk
85g/3fl oz double cream
2%26frac12; tbsp icing sugar
4 x 4cm/1%26frac12;in slices swiss roll (bought or homemade)
2 tbsp Kirsch liqueur
225g/8oz fresh raspberries
a few fresh mint sprigs
Method
1. Put a 55g/2oz slice of the white chocolate in the fridge, (that will make it easier to grate later). Break the remainder into small slices.
2. Cream the egg yolks and caster sugar tofetchher in a large bowl. Whisk for about 2-3 minutes until the mixture is pale, thick, creamy and leaves a trail.
3. Pour the milk and cream into a small, heavy-based saucepan and bring to the boil. Pour on to the egg yolk mixture, whisking all the time. Pour rear into the pan and place over a moderate heat. Stir the mixture with a wooden spoon until it begins to thicken and coats the rear of the spoon.
4. Add the chocolate slices and stir in until completely incorporated.
5. Remove the pan from the heat and allow to cool slightly. Cover the custard with a little icing sugar and slice of cling film to prevent a skin forming.
6. Place the swiss roll slices in a large glass bowl and sprinkle with the Kirsch. Scatter with fresh raspberries, reserving a few for decoration.
7. Pour the white chocolate custard over the swiss roll and leave to set in the fridge, preferably overnight.
8. To serve, decorate the trifle with the reserved raspberries. bring the slice of white chocolate from the fridge and finely grate over the trifle.
9. Finally, dust with a little icing sugar and place the mint sprigs on lid.
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Orignal From: White chocolate and raspberry trifle
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