White chocolate and raspberry trifle

For a dangerously tempting dessert, try James Martin's stylish trifle, combining fresh raspberries with a white chocolate custard
By James Martin
White chocolate and raspberry trifle
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus cooling plus overnight chilling
  • Effort: medium



  • 175 g white chocolate
  • 2 medium egg yolks
  • 25 g caster sugar
  • 150 ml milk
  • 85 g double cream
  • 2 1/2 tbsp icing sugar
  • 225 g biscotti, for layering
  • 2 tbsp marsala
  • 225 g raspberries
  • sprigs mint


1. Put a 55g piece of the white chocolate in the fridge, to make it easier to grate later. Break the remainder of white chocolate into small pieces.

2. In a large bowl, whisk together the egg yolks and caster sugar together for 2-3 minutes until the mixture is pale, thick, and creamy and the whisk leaves a trail in it.

3. Pour the milk and cream into a small, heavy-based saucepan and bring to the boil.

4. Pour the scalding milk mixture on to the egg yolk mixture, whisking all the time.

5. Pour back into the heavy-based saucepan and place over a moderate heat. Stir the mixture with a wooden spoon until it starts to thicken into a custard and coats the back of the spoon.

6. Add the broken-up pieces of chocolate and stir in until completely incorporated. Remove the pan from the heat and allow it to cool slightly.

7. Dust the custard with a sprinkling of the icing sugar and cover with cling film to prevent a skin forming.

8. Place the biscotti in an even layer in the base of a large glass bowl and sprinkle with the Marsala wine.

9. Scatter over the raspberries, reserving a few for decoration.

10. Pour over the white chocolate custard and leave to set in the fridge, preferably overnight.

11. To serve, decorate the trifle with the reserved raspberries. Take the piece of white chocolate from the fridge and finely grate over the trifle. Finally, dust with the remaining icing sugar and place the mint sprigs on top.

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