RASPBERRY, COINTREAU AND WHITE CHOCOLATE TRIFLE

If you want to rustle up a showstopping dessert but don’t have much time, this trifle uses some shop-bought ingredients. I’ve added Cointreau, but you could leave it out or use orange juice if serving to children.

Serves 8

For the trifle

● 2 shop-bought jam Swiss rolls

● 3-4tbsp Cointreau (optional)

● 400g (14oz) frozen raspberries, thawed

● 400g (14oz) white chocolate

● 1 x 500g tub of fresh vanilla custard To decorate

● 300g (10½oz) fresh raspberries

● White chocolate mini eggs, or other mini eggs of your choice

Place the Swiss rolls on a chopping board and, using a serrated knife, cut into even slices approximately 2.5cm thick. Arrange in a large glass trifle bowl, standing up some of the slices around the edge of the bowl. Drizzle with the Cointreau, if using. In a food processor, blitz the thawed raspberries to a rough purée, then spread evenly all over the Swiss roll slices.

Gently melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and whisk in the custard. Allow to cool, then spoon into the trifle bowl. Transfer to the fridge for at least 20 minutes to chill.

Just before serving, top the trifle with the fresh raspberries and white chocolate mini eggs to decorate.