WHITE CHOCOLATE, IRISH CREAM & BERRY TRIFLE
This is another of my friend Mim's recipes, it originally came from Aust. Womans Day magazine. Sponge fingers could be used instead of sponge cake if they are already in the pantry.
Provided by Ninna
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut each sponge cake into small squares.
- Whip cream and icing sugar together until soft peaks form.
- Place mascarpone in a large bowl and fold cream lightly through mascarpone until well combined.
- Line the base of 4-6 serving dishes (or a shallow 1 ltr serving dish) with half the sponge; drizzle with half the Irish cream and spread the mascarpone mixture over sponge.
- Sprinkle with half the combined white and milk chocolate and half the mixed berries.
- Repeat layers, cover and chill for 3 hours or overnight.
- To serve sprinkle trifle with any remaining berries and chocolate curls; accompany with cream if desired.
Nutrition Facts : Calories 1136, Fat 42.2, SaturatedFat 23.4, Cholesterol 324.9, Sodium 616.2, Carbohydrate 175.2, Fiber 1.8, Sugar 115.6, Protein 16.7
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