Raspberry And White Chocolate Trifle | Donna Hay

Ingredients

• ½ cup (125ml) orange liqueur
• 20 small store-bought sponge finger biscuits (see cook’s tips below)
• 250g raspberries, to serve
• 1 1/2 litres cranberry juice
• 2 tablespoons gelatine powder
• 1 cup (220g) caster (superfine) sugar
• 3 3⁄4 cups (500g) frozen raspberries
• 180g white chocolate, finely chopped
• 1 cup (250ml) single (pouring) cream
• ½ cup (125g) mascarpone
• ½ cup (80g) icing (confectioner’s) sugar, sifted
• 1 teaspoon vanilla bean paste or vanilla extract
• 1½ cups (375ml) single (pouring) cream