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Raspberry Chocolate Trifle Cake



  • 300g packet frozen raspberries
  • 1/2 cup caster sugar
  • 1/4 cup water
  • 2 x 250g packets mini jam rolls
  • 1/3 cup sweet sherry
  • 250g tub mascarpone
  • 1/2 cup thickened cream
  • 2 tablespoons icing sugar mixture
  • extra frozen raspberries, to serve

Chocolate Topping

  • 1/2 cup thickened cream
  • 200g dark eating chocolate, finely chopped


1. Grease a 20cm springform pan. Line base and side with baking paper.

2. Combine raspberries, sugar and water in a small pan. Stir over a low heat until sugar is dissolved then bring to boil. Remove from heat and set aside.

3. Using your hands, tear half the jam rolls into bite-sized pieces and place over the base of the prepared pan in an even layer. Sprinkle 2 tablespoons of the sherry over jam rolls in pan. Spoon over half the raspberry mixture to cover the jam rolls.

4. Whisk mascarpone, cream and icing sugar in a medium bowl until just combined. Using a spatula, spread half the mixture over top of rolls. Repeat layering using remaining jam rolls, raspberry mixture and cream mixture.

5. Cover pan securely with two layers of plastic wrap. Place the base of another 20cm springform pan or a plate on top. Using your hands, push down firmly. Top with a heavyweight and refrigerate overnight.

6. To make chocolate cream, bring cream to boil in a small pan then pour over chocolate in a heatproof bowl. Stand mixture for 2 minutes before gently stirring until melted.

7. To serve, remove side from pan and discard paper. Lift cake onto a serving plate. Spread warm chocolate topping over cake and decorate with extra raspberries. Refrigerate until set.


February 2, 2010 - Posted by | Dessert

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