White chocolate and raspberry trifle james martin recipes

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White chocolate and raspberry trifle

Pour over the white chocolate custard and leave to set in the fridge, preferably overnight. Break the remainder of white chocolate into small pieces
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Raspberry and white chocolate sherry trifle

300 g white chocolate. 70 g raspberry jam. 600 ml milk. 1 vanilla pods, split. 6 eggs, yolks. 50 g caster sugar