White chocolate, raspberry and limoncello trifle
Serves: 14-16
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
White chocolate, raspberry and limoncello trifle
To make a smaller trifle, simply halve all the quantities – although leftovers keep well in the fridge for indulging in over the next few days
Serves: 14-16
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
500Kcal
Fat
37gr
Saturates
23gr
Carbs
35gr
Sugars
29gr
Fibre
1gr
Protein
5gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 500g frozen raspberries
- 200g cook’s Belgian white chocolate, chopped
- 1 x 250g tub mascarpone
- 1 x 500ml carton chilled custard
- 600ml double (or whipping) cream
- 150g raspberry conserve
- 75ml freshly squeezed lemon juice (2-3 lemons)
- 15g caster sugar
- 60ml limoncello liqueur
- 1 x 175g pack sponge fingers
To serve
- zest of 1 lemon, removed using a zesting tool
- white chocolate curls or shavings, optional
Step by step
- Assemble the trifle at least 8 hours before serving to allow time for the flavours to meld. Firstly, tip the frozen raspberries into a colander set over a bowl and leave to defrost and drain for a couple of hours, saving the juice.
- Put the white chocolate in a heatproof bowl set over a pan of barely simmering water. Leave undisturbed until melted, then remove the bowl from the pan, stir until smooth and leave to cool.
- Tip the mascarpone into a large mixing bowl and beat with an electric mixer to soften it slightly. Pour in about a fifth of the custard and whisk again until smooth, then gradually pour in the rest, still whisking as you go. Mix in the cooled white chocolate, which will thicken the custard.
- Whip the double cream in a separate bowl until it holds soft peaks; you don’t want it to be too firm. In a small bowl, stir 1-2 tablespoons of the raspberry juice into the conserve to thin it slightly.
- Mix the lemon juice, sugar and Limoncello in a small-medium shallow dish. You’re now ready to assemble your trifle!
- We used a trifle bowl that was 20cm diameter, about 14cm deep (with a volume of 3.5 litres). Keeping back about a third of the custard mixture and half of the whipped cream, add random spoonfuls of white chocolate custard, raspberries, raspberry conserve, whipped cream and the sponge fingers (dipping these in the Limoncello mixture to soak for a few seconds before adding them to the bowl). Spoon the reserved custard on top, then finish with the rest of the whipped cream in billowing spoonfuls. Cover and chill for at least 6 hours, or overnight.
- To serve, sprinkle with the lemon zest and pile white chocolate curls or shavings on top if you like. Leftovers keep in the fridge for up to 4 days.
