Waitrose and Partners
Raspberry and chocolate showstopper trifle

Raspberry and chocolate showstopper trifle

A rich and creamy trifle packed with flavour. This dessert is certain to wow your guests at a dinner party, with beautifully rich amaretto liquer balanced with chocolate, hazelnuts and tangy raspberries.

4 out of 5 stars(1) Rate this recipe
  • Serves10
  • CourseDessert
  • Prepare35 mins
  • Cook-
  • Total time35 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 British Blacktail Eggs, separated
  • 35g caster sugar
  • 300g mascarpone
  • 150g chocolate hazelnut spread
  • 125ml amaretto liqueur
  • 380g Waitrose & Partners Raspberries
  • 1 tbsp icing sugar
  • 150g Arden & Amici Savoiardi Sponge Fingers
  • 250ml double cream
  • 3 tbsp chopped hazelnuts, toasted
  • 25g dark chocolate, shaved into curls


  1. In a large bowl, use electric beaters to whisk the egg yolks and caster sugar (about 5 minutes) until all the sugar has dissolved and the mixture is pale, fluffy and holds a trail for 3 seconds when you lift the beaters. Whisk in the mascarpone until smooth, followed by the chocolate spread and 25ml amaretto. Put the egg whites in a large, clean bowl with a pinch of salt. Use clean, dry beaters to whisk the egg whites until they form stiff peaks; carefully fold them into the mascarpone mixture.

  2. Lightly crush half the raspberries with the icing sugar; set aside. Put the sponge fingers in a layer in the base of a trifle bowl (about 1.2 litres). Pour over the remaining 100ml amaretto then spoon the crushed berries and their juices on top, followed by the mascarpone mixture. Cover and chill for up to 24 hours (at least 2 hours).

  3. Up to 2 hours before serving, whip the cream to soft peaks and spoon onto the trifle. Decorate with the remaining raspberries, nuts and chocolate shavings.


Typical values per serving when made using specific products in recipe


2,161kJ/ 523kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating