50g white chocolate, broken into pieces
80g of trifle sponge, approx., roughly torn
123g pottle of Dole tropical fruit in juice
123g pottle of Dole peaches in custard
50g white chocolate melts
silver balls, to decorate (optional)
1. Melt the white chocolate in a bowl set over a pan of boiled water. Whip the cream to soft peaks, and fold in the melted chocolate. Set aside.
2. Using two 200ml glasses, pack a layer of torn sponge cake into the base of each. Drizzle each with a quarter of the juice from the pottle of tropical fruit, soaking the sponge. Scatter over a teaspoon of the fruit.
3. Add a quarter of the peaches in custard and top with a layer of white chocolate cream. Repeat, finishing with a generous scoop of white chocolate cream and any remaining pieces of fruit.
4. Chill the trifles in the fridge while you make the decorations.
5. Place the 50g white chocolate melts into a small resealable plastic bag and microwave in short bursts until liquid. Make a tiny snip off one corner to form a nozzle. Drizzle the white chocolate onto a tray into shapes, or squiggles. Chill for 3-4 minutes until set.
6. Decorate the trifles with the white chocolate shapes, and a sprinkle of silver balls or other decorations, if desired.
This recipe is taken from the November/December issue of Food magazine, out now.