Recipe: White chocolate and raspberry trifle

175g white chocolate – broken into small pieces

Two egg yolks

25g granulated sugar

150ml milk

85g double cream

2½ tablespoons of icing sugar

Sponge – enough for the bottom of four wine glasses

Raspberry jam

225g raspberries

Two tablespoons Crème de Menthe

A little fresh mint

In a bowl, cream the egg yolks and granulated sugar with a wooden spoon until thick and creamy. Pour the milk and cream into a heavy-based pan and gently bring to the boil. Remove from the heat and immediately pour it over the egg and sugar mixture, whisking until it thickens a bit and coats the back of a spoon. If it doesn’t thicken, return it to the pan and place over a gentle heat whisking all the time until it does but be careful that the eggs don’t scramble. Add the white chocolate and allow the mixture to cool, covering with some sprinkled icing sugar and cling film to prevent a skin forming.

Spread the sponge generously with jam and place in the bottom of four wine glasses. Then divide the Crème de Menthe and raspberries between them. Keep a few berries to decorate the completed dessert.

Pour the white chocolate custard over the raspberries and sponge and put the glasses in the fridge for an hour or so to allow to set.

To serve, decorate with the remaining raspberries, some sprinkled icing sugar and fresh mint.