White chocolate, star anise and berry trifle

Method

1. Heat the milk in a pan slowly over a low heat with the star anise to infuse.

2. Put the white chocolate in a small bowl and pour the hot milk over, straining out the star anise. Whisk until the chocolate is completely melted.

3. Whisk the sugar into the mascarpone, then whisk in the white chocolate mixture.

4. In a separate bowl, whisk the cream with the vanilla until softly peaking. Fold into the white chocolate mixture and spoon into a piping bag.

5. Spoon the liqueur evenly over the cake slices and put 1 slice of cake in the bottom of each glass.

6. Spoon half the cream mixture over the cake slices, then sprinkle each with ½ tablespoon grated chocolate followed by a few raspberries. Repeat the cake, cream and chocolate layers.

7. Chill for an hour or serve immediately with a dusting of cocoa powder.

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Ingredients

125ml Milk
2 Star anise
150g good quality white chocolate
100g icing sugar
250g mascarpone cheese
175ml double cream
1 tsp vanilla extract
100ml raspberry liqueur
16 slices sponge cake, Angel or Neapolitan
125g dark chocolate, grated
200g Raspberries
1 tbsp Cocoa powder

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