White Chocolate Mascarpone Fruit Trifle

1. 1

   220 grams (7 squares) (lindt or bakers brand) white chocolate melted in a double boiler with 6 cl (2 oz) of water until melted and smooth after whisking. Add a package of Mascarpone cheese and blend together.

2. 2

   Whip 1 1/2 cups of heavy cream in a Kitchen Aid blender and a cold aluminium bowl until it is whipped cream. Add to the Mascarpone/White chocolate mixture and refridgerate for 4 hours covered.

3. 3

   Lay a light layer of the above mixture at the bottom of the trifle bowl. Soak lady fingers in a mixture of 1/4 cup water mixed with a 1/4 cup marsala wine. Add on top of the chocolate layer. Add you favorite fruit. Repeat the process until you get just under the top of the bowl. Whip 1 cup of whipping cream for the top of the bowl and decorate with the fruit and add shaved white chocolate as the accent on the top of the fruit.

4. 4

   Footnote: Italian lady fingers are coarser and can stand up to the soaking.

5. 5

   To shave the cholocate, refridgerate a square for 20 minutes and take your carrot peeler or mandolin for the finishing touches.

6. 6

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.