- 125g milk chocolate, chopped into small pieces
- 100mls whipping cream
- 1 tbsp glucose syrup
- 12 trifle sponges
- 2 packets (1/2 pint) Instant Bird’s custard
- 350g chopped white chocolate
- 200g frozen raspberries
- 1 large can mandarins, drained really well
- 750mls double cream lightly whipped with a little icing sugar and vanilla extract
- 150g grated milk chocolate to sprinkle on top
Melt the chocolate over a pan of gently simmering water, it is really important to ensure that no water or steam gets into the chocolate or the chocolate will thicken rapidly and will spoil.
Bring the cream and the glucose together to the boil, leave to cool slightly, then whisk onto the melted chocolate.
Then leave to cool at room temperature.
Slice the trifle sponges in half and spread well with the milk chocolate spread, then stick back together. Then chill well.
Make up the custard to makers instructions, then add the white chocolate and mix well until melted.
Cut the sponges into small cubes and place half in the bottom of a large bowl.
Add half the mandarins and raspberries and cover with half the custard mix.
Add the rest of the sponge, fruit and top with the rest of the custard.
Chill really well, best really overnight.
When ready to serve whip the double cream, icing sugar and vanilla together, do not over whip.
Pile into the set trifle.
Sprinkle with plenty of grated chocolate and decorate with piped cream, more mandarins and raspberries.
Dust well in icing sugar.