Zutaten für White Chocolate Irish Cream Berry Trifle
- Sponge Cakes
- 300ml heavy cream
- 4 tablespoons icing sugar
- Mascarpone Cheese
- 50ml Irish cream liqueur
- 50g white chocolate, finely grated
- 50g milk chocolate, finely grated
- Frozen Mixed Berries
- Chocolate Curls
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Zubereitung von White Chocolate Irish Cream Berry Trifle
- Cut 200g sponge cake into small squares.
- In a chilled bowl, whip 300ml heavy cream and 4 tablespoons icing sugar together until soft peaks form.
- In a large bowl, gently fold the whipped cream into 250g mascarpone cheese until well combined.
- Line the base of 4-6 serving dishes with half of the sponge cake squares.
- Drizzle half of the 50ml Irish cream liqueur evenly over the sponge cake.
- Spread half of the mascarpone cream mixture over the soaked sponge.
- Sprinkle with half of the combined 50g grated white chocolate and 50g grated milk chocolate and half of the 200g mixed berries.
- Repeat layers 4-7.
- Cover and chill for at least 3 hours, or preferably overnight.
- To serve, sprinkle with any remaining berries and chocolate curls. Serve with extra whipped cream if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
462g
Fat
116g
Carbs
58g
