Raspberry & White Chocolate Trifasu

Being the stickler for tradition that I am, every Christmas I always make a trifle. It goes back to being a child and watching my late father make one. It was his contribution to Christmas and a lovely memory. I decided for the first time in years to make something different so came up with a cross between a trifle and a tiramisu.

It not only turned out beautifully but was considerably quicker to put together. Delicious!

Ingredients:

12 sponge fingers
10 cl raspberry liqueur
80ml cherry juice
300g raspberries
250g double cream
250g ready made custard
3 tbsp. icing sugar, sieved
50g white chocolate

Method:

Whip the cream until stiff and stir in the custard and icing sugar. Set to one side. Chop half of the chocolate and 'flake' the rest with a sharp knife or potato peeler.

Pour the juice and liqueur into a bowl and dip the sponger fingers in quickly. You don't want to let the fingers soak in the liquid too much or become saturated.

Place half the sponge fingers into a serving dish and top with half of the raspberries and then the chopped chocolate. Then a layer custard cream. Then more sponge, the rest of the raspberries and then the custard cream - ending with the chocolate shavings. Refrigerate for 3 hours to set. and then serve!