175g white chocolate
2 medium free-range egg yolks 25g caster sugar 300ml milk
700ml double cream
8x 4cm slices Swiss roll (bought or homemade)
2 tbsp Kirsch
4 fresh mint sprigs
• Put a 55g piece of white chocolate in the fridge –this will make it easier to grate later. Break the remainder into small pieces.
• Cream the egg yolks and caster sugar together in a large bowl. Whisk for about two to three minutes, until the mixture is pale, thick and creamy and leaves a trail.
• Pour the milk and 175ml of the cream into a small, heavy-based saucepan and bring to the boil. Pour this onto the egg mixture, whisking all the time, then pour it back into the pan and place over a moderate heat. Stir the mixture with a wooden spoon until it starts to thicken and coats the back of the spoon. Add the broken-up pieces of chocolate and stir in until completely incorporated. Remove the pan from the heat and allow to cool slightly. Cover the custard with clingfilm to stop a skin forming.
• Place half the Swiss roll slices in a large glass bowl and sprinkle with half the Kirsch. Scatter over a third of the raspberries, then repeat. Pour the white chocolate custard over the top and leave to set in the fridge.
• To serve, whip the remaining double cream. Top the custard with the whipped cream, scatter over the remaining raspberries, grate over the chilled white chocolate and place the mint sprigs on top.
Tip from the top
‘This can also be made as individual trifles. Use four medium ramekins, and just make the trifles in miniature, cutting the Swiss roll slices smaller, if necessary.’