Crumble the remaining brownie quarters over the top of the trifle and decorate with a raspberry. Drizzle some more chocolate sauce on top. Using a potato peeler, grate some dark chocolate curls ...

Pour into a clean bowl, add the chocolate, stir to melt ... Place in piping bag and pipe onto the trifle. Glaze with a blow torch. Beat the butter and sugar together until pale and fluffy.

Carefully spoon or pipe the white chocolate mousse over the raspberry layer, filling the glasses. Repeat the layers to get the trifle effect. Refrigerate the mousses for at least 30 minutes to set.

The trifle comprises all the classic layers but has a chocolatey twist. Nomo chocolate cuts through the tart raspberry taste. Simon said: "It is a complete myth that meals and desserts without ...

Kirsten makes a mouth-watering raspberry and white chocolate ice cream trifle, reveals the secrets for the perfect mousse cake, and concocts a delicacy with pear, chocolate and pecan.

Alex Szrok, the head of pastry at St John in London, exclusively shares the recipe for the restaurant’s seasonal trifle. “Alex [Szrok] is a brilliant pastry chef who puts his own spin on ...