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Disclaimer : Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
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Disclaimer: Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
Raspberry, White Chocolate and Almond Trifle
This Raspberry, White Chocolate and Almond Trifle made with the Thermomix® Appliance is a delightful dessert that lies halfway between a tiramisu and a trifle. The combination of coffee, white chocolate, raspberries, and almonds creates a unique and delicious flavor that is perfect for Christmas Day or a weekend treat.
With the Thermomix® Appliance, making this impressive dessert is super easy and quick. Just be sure not to over-whip the cream! It's a perfect dessert to share with family and friends.
Ingredients:
- 200g slivered almonds
- 350ml black coffee
- 200ml Pedro Ximenez sherry
- 400g sponge finger biscuits
- 200g white chocolate, broken into pieces
- 600ml thickened cream
- 500g frozen raspberries, partially thawed
- ½ cup raspberry jam, melted
- 175g fresh raspberries
Directions:
- Preheat the oven to 210°C
- Toast the almonds for 5 to 7 minutes. Watch carefully to ensure they don't burn.
- Mix the coffee and Pedro Ximenez sherry together in a bowl.
- Quickly submerge a sponge finger biscuit in the coffee mix and place in the bottom of a trifle dish or large bowl. Repeat with enough biscuits to cover the bottom of the trifle dish.
The whipped white chocolate cream is made in two lots.
Whipped White Chocolate Batch 1:
- Chop 70g of the white chocolate for 3 sec/Speed 8.
- Add 50g of the cream and melt for 30 sec/70°C/Speed 2.
- Insert the Butterfly. Add 200g cream.
- Whip for 2-3 min/Speed 3.5 until soft peaks form.
- Spread the white chocolate cream over the top of the biscuits.
- Top with ½ of the frozen raspberries.
Whipped White Chocolate Batch 2:
- Add remaining white chocolate to Mixing Bowl and chop for 3 sec/Speed 8.
- Add 100g cream o the Mixing Bowl. Melt for 30 sec/70°C/Speed 2.
- Insert the Butterfly and add the remaining cream and whip for 3 to 4 min/Speed 3.5 until soft peaks form.
- Top trifle with a second layer of spoinge finger biscuits dipped into the coffee and sherry mix. Pour over melted raspberry jam, half of Batch 2 of the white chocolate cream and the remaining frozen raspberries.
- Complete the third layer with remaining dipped sponge finger biscuits and remaining white chocolate cream.
- Top with fresh raspberries in the centre of the trifle.
- Sprinkle the toasted almonds around the edge.
- Cover and chill at least 5 hours and up to 24 hours.
- Serves 12-14.
- Keep refrigerated for 2-3 days.
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