Chocolate & raspberry trifle

Recipe: Chocolate & raspberry trifle


  • 1 x 320g pkt assorted biscuits (Arnott’s Emporio Cafe Selection brand), omitting melting moments, crushed
  • 2 x 300g pkts frozen raspberries, thawed
  • 125ml (1/2 cup) marsala
  • 500g mascarpone, at room temperature
  • 100g (1/2 cup) vanilla or caster sugar
  • 3 free-range eggs, separated
  • 2 x 45g Flake Noir chocolate bars (Cadbury brand), roughly broken, to serve


  1. Place biscuit in a glass bowl. Reserve 25g (1/4 cup) of the raspberries. Sprinkle remaining raspberries over biscuit. Drizzle with 100ml of marsala. Use an electric beater to beat the remaining marsala, mascarpone, sugar and egg yolks in a bowl until combined.
  2. Use a clean electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold egg whites into the mascarpone mixture until just combined.
  3. Pour over raspberries and smooth surface with the back of a spoon. Cover with plastic wrap and place in the fridge for 8 hours to set. Sprinkle trifle with chocolate and reserved raspberries to serve.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)