Mandarin & White Chocolate Trifle

3.0/5 rating (3 votes)
  • Makes: 1 large bowl
  • Prep Time: 20 mins
  • Ready in: 10 mins
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Mandarin & White Chocolate Trifle


  • 150g crushed ratafia biscuit or spinge fingers or macaroons
  • 2 packets (1/2 pints) Instant Bird's custard
  • 250g white chocolate chopped
  • 1 x 200g can mandarins, drained
  • 500mls double cream lightly whipped with a little icing sugar and vanilla extract
  • bitter chocolate to sprinkle on top

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  • Place the crushed biscuits or fingers into the bottom of a glass bowl or
  • glasses
  • Make up the custard to makers instructions (with boiling water) then add
  • the white chocolate and mix well until melted.
  • Pour over the biscuits evenly, place in a fridge and chill until firm.
  • Sprinkle with the mandarins, then spoon over the double cream and
  • decorate with chopped chocolate.
  • Chill well, and serve with sprinkles.