White chocolate and raspberry trifles | Women's Weekly Food
Serve accompanied by fresh raspberries. Note
Ingredients
- 1/2 jam-filled sponge roll (200g)
- 1/4 cup (60ml) sweet sherry
- 400 gram can peach halves in natural juice, drained
- 2 tablespoon custard powder
- 2 tablespoon caster sugar
- 1/2 cup (125ml) cream
- 1/2 cup (125ml) milk
- 1 vanilla bean
- 125 gram white eating chocolate, chopped coarsely
- 85 gram packet raspberry jelly crystals
- 1 cup (150g) frozen raspberries
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