WHITE CHOCOLATE, IRISH CREAM & BERRY TRIFLE

White Chocolate, Irish Cream & Berry Trifle image

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

Ingredients

2 sponge cakes, layers
300 ml cream, thickened
1/3 cup icing sugar
500 g mascarpone cheese
1 cup irish cream
80 g white chocolate, grated
80 g milk chocolate, grated
2 cups frozen mixed berries
chocolate curls (optional)

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