|8-10 oz (300 g) plain sponge cake||1 cup (284 ml) heavy whipping cream|
|1½ lb (675 g) fresh or frozen raspberries, thawed||7 oz (200 g) white chocolate|
|1 lb (450 g) mascarpone cheese|
Slice the cake into ¾ in (2cm) slices and use to line the bottom and sides of one large glass serving bowl or 6-8 individual glass dishes. If using fresh raspberries, mash them lightly so they release some of their juices, then spoon half over the sponge cake. If using frozen, drain the fruit (reserving the juice), then spoon half over the cake together with 2 tbsp of the juice. Place in the refrigerator for at least 15 minutes while the cake soaks up the juices.
Meanwhile, combine the mascarpone and cream in a mixing bowl and beat with a wooden spoon until well blended. Break three-quarters of the chocolate into small pieces and place in a small heatproof bowl. Place the bowl over a pan of simmering water and stir until the chocolate is just melted and smooth. Spoon half over the raspberries and mix half with the mascarpone and cream.
Add the rest of the cream mixture and the remaining raspberries to the trifle(s) in layers, ending with the cream topping. Grate the remaining chocolate over the top. Refrigerate for 15-30 minutes, then serve.
Be careful when melting the white chocolate-don't let any hot water splash on it or it will separate and become unusable.
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