Summer Trifle

• 12 Boudoir Sponge Fingers (halved)
• 400g Mascarpone/Cream Cheese
• 1 pot Natural Raspberry/Strawberry Yoghurt
• 1 Tablespoon Caster Sugar
• 1 Tsp Vanilla Extract
• 100ml Fresh Orange Juice
• 100ml Cointreau
• 100g White Chocolate
• 2 punnets fresh strawberries/raspberries/ mixed summer berries

1. 1. In a mixing bowl, whisk together the cheese, sugar, yoghurt, and vanilla until completely combined.
2. 2. Mix the orange and Cointreau together in a flat dish. Dip half of the fingers in this mixture, coating thoroughly and lay them in the bottom of 6 ramekins or martini/dessert glasses, 2 halves in each Ramekin/glass.
3. 3. Spoon one and a half tablespoons of the cheese mix on top of the biscuits in each ramekin, followed by a layer of berries. Repeat this layering with the remaining fingers and mix, top with remaining fruit and grate the white chocolate over the top of each dessert.
4. 4. Chill for at least four hours before serving.

boudoir, mascarponecream cheese, strawberry yoghurt, caster sugar, vanilla, orange juice, white chocolate, fresh strawberriesraspberries

Taken from www.epicurious.com/recipes/member/views/summer-trifle-50190800 (may not work)