No classic Christmas would be complete without a trifle for dessert. This scrumptious Raspberry & White Choc Tiramisu Trifle is more than a little heavenly. Give it a try and impress the gang this Christmas.



  • 400g white chocolate, chopped
  • ½ cup (125ml) milk
  • 1¼ cups (310ml) Frangelico liqueur
  • 600g fresh or frozen raspberries
  • ¼ cup (55g) caster sugar
  • 600g mascarpone
  • 1 cup (250ml) thickened cream
  • 1 tsp vanilla bean paste
  • ⅓ cup (80ml) vanilla coffee syrup
  • 200g sponge finger biscuits
  • Cream, extra and whipped, to serve
  • Raspberries, extra, to serve
  • White chocolate curls, to serve (see tip)


  1. Place the chopped chocolate, milk and ½ cup (125ml) liqueur in a large heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for 5 mins or until the chocolate melts and the mixture is smooth. Cover with plastic wrap and place in the fridge to chill.
  2. Meanwhile, combine the raspberries, sugar and half the remaining liqueur in a large bowl. Set aside to macerate.
  3. Place the mascarpone, white chocolate mixture, cream and vanilla in a large bowl. Use an electric mixer to whisk until firm peaks form.
  4. Combine the coffee syrup and remaining liqueur in a shallow bowl. Dip one-third of the biscuits in the syrup. Arrange in a single layer over the base of a 14-cup (3.5L) trifle bowl.
  5. Spoon over one-third of the mascarpone mixture and top with half the raspberry mixture. Continue layering with the remaining biscuits, syrup, mascarpone mixture and raspberry mixture. Place in the fridge for 2 hours to chill.
  6. Spoon the extra cream over the trifle. Top your Raspberry & White Choc Tiramisu Trifle with the extra raspberries and sprinkle with the chocolate curls.

TIP: To make chocolate curls, melt white choc melts and add a little vegetable oil. Spread over a clean work surface (marble is best). Set aside until almost set. Scrape with a large sharp knife on an angle, placing the curls on a lined baking tray as you go.

For more classic Christmas sweets take a look at our Traditional Christmas Pudding recipe.

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Raspberry & White Choc Tiramisu Trifle
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7 Replies to “Raspberry & White Choc Tiramisu Trifle”

  1. Can I use another liqueur instead of Frangelico? We are a nut free house. Would limoncello work?

    1. Hi Marianne,
      We wouldn’t recommend Limoncello because it’s highly acidic and the fats would likely split. You can always leave the liquor out or add another such as brandy, sherry, Tia Maria or at a pinch, Cointreau. Hope that helps – have a wonderful Christmas!

      1. I’ve experimented a little and came upon white creme de cacao. Works perfectly flavourwise.

    1. Hi Kate,
      Absolutely, we like this Festive Trifle Recipe by Charlotte Ree. You can pick and choose elements from each recipe to make it your own, use normal jelly instead of port wine, and add white chocolate shavings – kids will love it! 🙂

    1. Hi Robyn,
      We wouldn’t recommend making it too far in advance but the day or night before serving should be just fine. Have a great Christmas!

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