300g fresh raspberries ( plus extra for decorating
250g frozen raspberries
2 heaped tbs raspberry jam
1 lemon drizzle cake (350g approx)
250g white chocolate or white choc buttons
500g custard
175g mascarpone
75g Greek yoghurt
600ml whipping cream
1-2 tbs lemon juice ( plus zest)
1tsp caster sugar
1tbs icing sugar
60ml limoncello
Icing sugar for dusting
Defrost the frozen berries over a colander keeping the liquid aside . In a bowl over bubbling water ( or if you have an Aga sit in a bowl to the side) gently melt 200g of the chocolate ( leaving some for shavings decoration)
Meanwhile gently whisk the mascarpone with the Greek yoghurt and custard together then slowly bit by bit pour in the cooled melted chocolate mixing as you go.
Mix the jam with a little of the saved raspberry liquid. In a separate bowl mix the limoncello with the sugar the lemon juice and a little more of the frozen raspberry juice so it can be 'plopped' into the trifle easily.
Whisk the cream to soft peaks sweetening slightly with a little icing sugar ( keeping some cake for decoration.
Slice your lemon drizzle cake and make a base layer in the bottom of the trifle bowl drizzle with half the limoncello mix then the jam mix, then half the frozen raspberries and keeping some of the raspberries aside for decoration. Now dollop in half the white chocolate mixture then repeat.
Finish with a layer of whipped cream topped with fresh raspberries and some white chocolate shavings and a little lemon zest if you want some extra sharpness.
Hello.
I can’t wait to make this but can’t see where in the recipe is the jam and how much? x