It doesn't get easier than this summery trifle! It has layers of raspberry soaked sponge fingers, white chocolate flavoured custard, whipped cream, passion fruit and shavings of white chocolate. It's the perfect end to a meal during spring and summer.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
579
Ingredients
100 g sponge fingers
450 g raspberries
40 g caster sugar
200 g white chocolate
500 g pot fresh vanilla custard
300 ml double cream
150 g crème fraîche
3 ripe passion fruit
Directions
Step 1Place the sponge fingers in the base of a large trifle dish, breaking to make them fit, if needed. In a medium pan, cook 400g (14oz) of the raspberries, the sugar and 1½tbsp water over medium heat for 5-8min until completely softened. Pour over sponge fingers. Set aside to soak for 30min.
Step 2Chop 175g (6oz) of the white chocolate and heat with the custard over low heat, stirring regularly, until chocolate has melted. Leave to cool slightly then pour into trifle dish. Chill for 2hr.
Step 3Whip cream with icing sugar until it just holds its shape. Add crème fraîche and whisk up again until it forms soft peaks. Spoon on top of custard.
Step 4Halve passion fruits, scrape out pulp and drizzle over the trifle. Scatter over the remaining raspberries. Using a vegetable peeler, shave remaining white chocolate into curls. Scatter over trifle and serve.
Get ahead Prepare to end of step 2 up to a day ahead. Chill. Complete step 3 up to 2hr ahead. Chill. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
