SERVES 10 – 12 | EASY | 20 MINUTES + 8 HOURS REFRIGERATION TIME
Things you’ll need:
300g White chocolate disks
2 x 300g Full fat cream cheese
1 Litre whipping cream, divided
50g Castor sugar
1 Madeira loaf
5 Tablespoons good quality strawberry jam
4- 5 Tablespoons full cream sherry (optional)
200g Punnet strawberries, few reserved for garnish
Amaretti biscuits and extra strawberries to garnish
Make the jelly as per the instructions on the packet, preferably the day before, and allow to set in the fridge. Start by making the white chocolate cheesecake mixture: melt the chocolate in a bowl over a pan of boiling water, making sure the bottom of the bowl doesn’t touch the water.
Using the 4.5 Litre Red Ultimate Stand Mixer, making use of the whisk attachment, whisk the one half of the cream until stiff. Set aside, In the same bowl whisk the cream cheese, sugar and half of the cream together until combined, slowly pour in the cooled melted chocolate. Using a spatula or large spoon gently fold the whipped cream into the chocolate cream cheese mixture. Refrigerate while you make the cake sandwiches. This can also be prepared the day before, and refrigerated until assembling the trifle.
To make the cake sandwiches cut the Madeira cake into slices and spread with strawberry jam, sandwich with a second slice of cake and cut into squares. Wash, hull and halve the strawberries.
To assemble, layer the Madeira cake in the bottom of a trifle dish and sprinkle with sherry if using, add spoonfuls of jelly, alternating with spoonfuls of the chocolate cheesecake mixture and strawberries. Layer with the Madeira cake, strawberries, jelly and chocolate cheesecake.
To garnish, decorate with strawberry halves & crushed Amaretti biscuits. The complete trifle will keep in the fridge if assembled the day before.