James Martin's White Chocolate and Raspberry Trifle

I love this trifle recipe. It's great after a Sunday roast and always goes down a treat. It makes a nice change to the usual trifle. And it's also pretty easy.
It says it serves 4 but it's more like 8-10
Ingredients
175g white chocolate
2 medium egg yolks
25g caster sugar
300ml milk
700ml double cream
8 x4cm slices Swiss roll
600g raspberries
Optional: 2 tbsp kirsch

Put a 55g piece of white chocolate in the fridge. Break the remainder into small pieces.

Cream the egg yolks and caster sugar together in a large bowl. Whisk for about 2-3 minutes, until the mixture is pale, thick and creamy and leaves a trail.

Pour the milk and 175ml of the cream into a small, heavy based saucepan and bring to the boil. Pour this on to the egg mixture, whisking all the time, then pour it back into the pan and place over a moderate heat. Stir the mixture with a wooden spoon until it starts to thicken and coats the back of the spoon. Add the broken up chocolate and stir in until completely incorporated. Remove the pan from the heat and allow to cool slightly. Cover the custard with cling film to stop a skin forming.

Place half the Swiss roll slices in a large glass bowl and sprinkle with half the kirsch. I don't usually use this. Scatter over a third of the raspberries, then repeat. Pour the white chocolate custard over the top and leave to set in the fridge.

To serve whip the remaining double cream. Top the custard with the whipped cream, scatter over the remaining raspberries, grate over the chilled white chocolate and place mint sprigs on.

Lovely!!!!