Easter sunday in Berlin was looking a lot like Christmas what with the snow and the cold, and my hailing of spring a few weeks ago was feeling more ridiculous by the minute. To make matters worse, nearly all of our guests cancelled due to illnesses of all sorts, and we were left with an enormous lamb shoulder and only 3 1/2 people to eat it.
Everything turned out well in the end, however. The shoulder was nearly entirely eaten, as were the easter eggs and the trifle of sorts that had been planned for dessert. I still had some poundcake left (ok, I didn’t just happen to have some left, I actually had to pry it away from my husband’s hands who wasn’t too pleased about it!) and I had an idea to make a white chocolate whipped cream and raspberry fool to go with it.
The chocolate whipped cream I made up as I went, helped by this recipe. The dessert wasn’t really a trifle, more a sor tof layered dessert thingie — which sounds absolutely tempting, admit it — and so I layered away and am calling it a trifle for the purpose of google searches (Oh, I must share those some day, BTW. Hilarious what people google before they end up here!).
prep time: 15min
mixing bowl, saucepan
100 g white chocolate
1 cup of whipping cream
1 Tbsp mascarpone
a good handful of raspberries fresh or frozen or more to your liking
pound cake, sliced.
Set the raspberries to defrost slightly if they are frozen. Melt the chocolate with 2 Tbsp of cream in a double boiler until dissolved. Set to cool. Whip the cream together with the mascarpone until soft peaks form. Pour one half of the cream into the cooled melted chocolate to temper it. With the mixer beating, pour the chocolate cream into the bowl with the mixed cream in a steady stream and beat until whipped to your liking. Chill, covered in the fridge until serving.
Arrange the pound cake slices, cream and raspberries in layers on a plate or in a pretty glass. Serve.