Berry and White Chocolate Trifle

Berry and White Chocolate Trifle


  • 12 Boudoir or lady fingers Biscuits
  • 500 milliliters bought custard- I used Woolworth’s
  • 250 milliliters cream
  • 100 grams slab white chocolate
  • 125 grams blue berries
  • 400 grams strawberries- hulled and cut in smallish chunks
  • medium cream sherry- I used a cap full per mini trifle
  • more white chocolate for decorating- optional


  • Break the chocolate into smaller pieces and place in a glass bowl over boiling water and allow to melt.
  • In the meantime, beat the cream until it forms soft peaks.
  • Once the chocolate has melted, fold it into the cream with a spatula.
  • Get your 6 glasses or small bowls ready and place two boudoir biscuits in each.
  • Drizzle some sherry over the biscuits.
  • Pour some custard in each glass followed by some fresh berries.
  • Spoon some of the cream white chocolate mixture on top of the berries and repeat the layers ending with some white chocolate.
  • Scatter a few berries on the top and finish off with a sprig of mint and some chocolate shavings.
  • Keep refrigerated for at least 1 hour.

Yield: 8
Recipe Source

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