White Chocolate Snowball And Strawberry Trifle

Layer it up to make this surprisingly easy snowball trifle as a stunning Christmas dessert.

The ingredient of White Chocolate Snowball And Strawberry Trifle

• 2 x 85g pkt strawberry jelly crystals
• 500g strawberries hulled halved
• 215g 1 cup caster sugar
• 100g salted butter melted
• 2 eggs
• 115g 3 4 cup plain flour
• 45g 1 2 cup desiccated coconut
• 120g macadamias coarsely chopped
• 100g white chocolate coarsely chopped
• 2 tbsp milk
• 2 tbsp frangelico liqueur
• 160g 1 2 cup strawberry jam
• 4 x 125g pkt lindt lindor white chocolate balls
• 180g pkt white chocolate at room temperature
• icing sugar to dust
• 200g white cooking chocolate finely chopped
• 500ml 2 cups thickened cream
• 2 x 250g ctn mascarpone

The Instruction of white chocolate snowball and strawberry trifle

• make the jelly following packet directions pour into a 20cm 3 75l straight sided trifle bowl add 300g of the strawberries place in the fridge for 4 hours to set
• preheat oven to 180c 160c fan forced line a 22cm base measurement round springform pan with non stick baking paper
• place the sugar and melted butter in a large bowl add the eggs 1 at a time and stir until mixture is thick and glossy stir in flour coconut macadamia white chocolate and milk pour into prepared pan and smooth the surface bake for 30 minutes or until a skewer inserted into the centre comes out clean set aside in pan to cool completely
• to make white chocolate cream place the chocolate and 250ml 1 cup of the cream in a saucepan stir for 5 minutes over low heat or until chocolate melts set aside for 10 minutes to cool slightly combine chocolate mixture mascarpone and remaining cream in a bowl use electric beaters to whisk until firm peaks form do not overbeat
• use a large serrated knife to trim cake edge to fit into trifle bowl gently place the cake into bowl drizzle with the frangelico spread the jam over the cake line the remaining strawberries around the edge of the bowl to decorate fill with the white chocolate cream top with lindt balls place in fridge for 4 hours to chill use a peeler to scrape sides of white chocolate to create curls arrange on top of trifle dust with icing sugar

Nutritions of White Chocolate Snowball And Strawberry Trifle

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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