Chocolate and raspberry trifle

Chocolate and raspberry trifle


You will need a big spoon to dive into this chocolate, biscuit and fruit trifle.

The ingredient of Chocolate and raspberry trifle

  1. 1 x 320g pkt assorted biscuits (Arnotts Emporio Cafe Selection brand), omitting melting moments, crushed
  2. 2 x 300g pkts frozen raspberries, thawed
  3. 125ml (1/2 cup) marsala
  4. 500g mascarpone, at room temperature
  5. 100g (1/2 cup) vanilla or caster sugar
  6. 3 free-range eggs, separated
  7. 2 x 45g dark Flake chocolate bars (Cadbury brand), roughly broken, to serve

The instruction how to make Chocolate and raspberry trifle

  1. Place biscuit in a glass bowl. Reserve 25g (1/4 cup) of the raspberries. Sprinkle remaining raspberries over biscuit. Drizzle with 100ml of marsala.
  2. Use an electric beater to beat the remaining marsala, mascarpone, sugar and egg yolks in a bowl until combined.
  3. Use a clean electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold egg whites into the mascarpone mixture until just combined. Pour over raspberries and smooth surface with the back of a spoon. Cover with plastic wrap and place in the fridge for 8 hours to set.
  4. Sprinkle trifle with chocolate and reserved raspberries to serve.

Nutritions of Chocolate and raspberry trifle

calories: 645.3 calories
calories: 41 grams fat
calories: 26 grams saturated fat
calories: 54 grams carbohydrates
calories: 38 grams sugar
calories: 10 grams protein
calories: 227.11 milligrams sodium
calories: NutritionInformation

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