Ingredients
85g packet port wine jelly crystals
180g block white chocolate, chopped
1 cup vanilla bean yoghurt
1 cup thickened cream, whipped
1 tsp vanilla bean paste
250g packet (6) mini jam sponge rolls
1/3 cup sweet dessert wine
Extra whipped cream, fresh raspberries and icing sugar, to serve
Method
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Place jelly crystals in a large heatproof jug. Prepare according to packet directions. Cool. Pour evenly into six wine glasses (1½-cup capacity). Refrigerate for about 2 hours, or until set.
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Meanwhile, melt chocolate in a heatproof bowl in the microwave on High (100%) for about 1 minute until just melted. Stir until smooth.
Cool slightly. Place yoghurt in a large heatproof bowl.
Microwave on High (100%) for about 40 seconds, or until warm. Whisk in chocolate until smooth.
Refrigerate for about 2 hours until cold and thickened. Stir in whipped cream and vanilla.
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To assemble, cut jam rolls into 1cm-thick slices. Arrange over jelly in glasses. Drizzle evenly with wine. Spoon chocolate mixture evenly over jam rolls.
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Serve topped with extra whipped cream and raspberries. Dust with icing sugar.
