100g white chocolate
350ml double cream
1 raspberry swiss roll (either a small homemade or shop-bought)
3 Tbsp framboise
150g good fresh custard
1 pkt frozen raspberries defrosted (400g)
3 tbsp icing sugar
300g Fresh firm raspberries
12 crushed Amaretti biscuits
6 mint leaves
Start by pouring 70ml of the cream into a bowl and bring to the boil in the microwave. Leave to slightly cool.
Make some chocolate shavings from the white chocolate, put to one side then chop the rest of the chocolate into small pieces and stir into the hot cream and mix until smooth and glossy.
Slice the swiss roll into 12 equal slices. In 6 clean wide necked jam jars (I used Bonne maman) place a slice of the sponge.
Place the defrosted frozen raspberries into a food processor with a little water and the icing sugar, puree until smooth.
Lightly whip the cream, add the custard, cooled white chocolate ganache and mascarpone and whip until soft and fluffy.
Begin to construct the trifles, drizzle a little of the framboise over the sponge, then some raspberry puree, then 3-4 fresh raspberries, then the cream mixture, then a sprinkle of biscuits, then repeat the whole process, top with a fresh raspberry, chocolate shavings and a mint leave.
Chill for at least 3 hours or overnight.