Raspberry and white chocolate trifle
With jewel-like fruity jelly, mascarpone cream, white chocolate ganache and boozy sponge fingers, this elegant layered dessert takes a much-loved classic to the next level!
SERVES 6-8
125ml (4½floz) orange liqueur
20 small shop-bought
sponge finger biscuits (see
Cook’s Tips)
250g (9oz) raspberries, to serve
FOR THE RASPBERRY JELLY
1.5 ltr (2½pts) cranberry juice
2 tbsp gelatine powder
220g (8oz) caster sugar
500g (1lb 1oz) frozen raspberries