6 tbsp whisky
1 orange, juice and zest
5 trifle sponges
450g/1lb raspberries
110g/4oz white chocolate, grated
1 carton good quality fresh custard
400ml/13fl oz double cream
1 tub mascarpone cheese
55g/2oz toasted flaked almonds
Mix the whisky and the orange juice and pour in a shallow bowl. Slice the trifle sponges in half horizontally. Dunk each piece in the whisky and place them in the bottom of the trifle bowl.
Scatter the raspberries over the top, then the chocolate.
Top with the custard.
Whip the double cream until half whipped, combine with the cheese and spoon over the trifle. Scatter the toasted almonds over the top just before serving.
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