Start this recipe by melting the white chocolate over simmering water in a heatproof bowl. Meanwhile, whisk the egg yolks with the sugar and vanilla until thick and pale. Gently fold in the melted white chocolate, followed by the mascarpone. Next, whisk the egg whites to stiff peaks in another bowl then fold them into the chocolate and mascarpone mixture, giving you your white chocolate mousse. Slice the jam Swiss roll into thick pieces and arrange into the bottom of 6 serving cups. Drizzle the sponge with the liqueur and sprinkle over the berries. Spoon the white chocolate mousse over the berries and even out. Place the filled cups into the fridge for 2 hours to allow the trifles to set. Serve garnished with extra berries and fresh mint sprigs.

Suggested accompanying wine: DELICATA Gellewza Frizzante Rose I.G.T. Maltese Islands