White chocolate and raspberry trifles
Serve accompanied by fresh raspberries. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Muffin tin
- Plastic wrap
- Cookie cutter
- Chef's knife
- Cutting board
- Pastry brush
- Saucepan
- Stove
- Whisk
- Spoon
- Refrigerator
- Plate
Ingredients
- 1/2 jam-filled sponge roll (200g)
- 1/4 cup (60ml) sweet sherry
- 400 grams can peach halves in natural juice, drained
- 2 tablespoons custard powder
- 2 tablespoons caster sugar
- 1/2 cup (125ml) cream
- 1/2 cup (125ml) milk
- 1 vanilla bean
- 125 grams white eating chocolate, chopped coarsely
- 85 grams packet raspberry jelly crystals
- 1 cup (150g) frozen raspberries
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