- 175g/6oz white chocolate
- 2 medium egg yolks
- 25g/1oz caster sugar
- 150ml/¼ pt milk
- 85g/3fl oz double cream
- 2½ tbsp icing sugar
- 4 x 4cm/1½in slices swiss roll (bought or homemade)
- 2 tbsp Kirsch liqueur
- 225g/8oz fresh raspberries
- a few fresh mint sprigs
- Put a 55g/2oz piece of the white chocolate in the fridge, (this will make it easier to grate later). Break the remainder into small pieces.
- Cream the egg yolks and caster sugar together in a large bowl. Whisk for about 2-3 minutes until the mixture is pale, thick, creamy and leaves a trail.
- Pour the milk and cream into a small, heavy-based saucepan and bring to the boil. Pour on to the egg yolk mixture, whisking all the time. Pour back into the pan and place over a moderate heat. Stir the mixture with a wooden spoon until it starts to thicken and coats the back of the spoon.
- Add the chocolate pieces and stir in until completely incorporated.
- Remove the pan from the heat and allow to cool slightly. Cover the custard with a little icing sugar and piece of cling film to prevent a skin forming.
- Place the swiss roll slices in a large glass bowl and sprinkle with the Kirsch. Scatter with fresh raspberries, reserving a few for decoration.
- Pour the white chocolate custard over the swiss roll and leave to set in the fridge, preferably overnight.
- To serve, decorate the trifle with the reserved raspberries. Take the piece of white chocolate from the fridge and finely grate over the trifle.
- Finally, dust with a little icing sugar and place the mint sprigs on top.