Chocolate raspberry trifle

I was thinking of participating for RCI:Rajasthan. I made the panchameel dal, from Sanjeev Kapoor's recipe. But we didn't like the taste of it as much, my husband and I thought that the recipe lacked something, I will try the dal again and also consult my Rajasthani friend for her advice to make it worth posting. She suggested to make gatte ki sabji which is a very popular dish in Rajasthan. By the time I got the recipe from her the deadline was way gone.
So I wanted to make it on time for AFAM:Raspberry. Raspberry is almost always there in our fridge or freezer. My 4 year old loves it. Since I had the main ingredient at home all I needed was an easy recipe to use the raspberries. This recipe is adapted from the latest BBC GoodFood magazine. The recipe mixes chocolate, raspberry yogurt and custard into one creamy layer. I have mixed the chocolate and yogurt into one layer and kept the custard separately. So it looks like a trifle. The only thing that you need to make in this recipe is the custard (people living in Europe don't even have to make the custard, as it is readily available in tetra paks in super markets there), rest is just mixing and assembling the dish.

Ingredients:

• 300g/10oz fresh/frozen raspberries (no need to thaw them)
• 1tbsp brandy(optional) - I didn't use
• 3 tbsp raspberry jam
• 175g/6oz dark chocolate - I used semi sweet chocolate
• 2 x 150g thick, creamy raspberry yogurt - I used light raspberry yogurt.
• 300ml vanilla custard (cook the custard according to the packet instructions)
  

Method:

Mix the raspberries with the brandy, if using, and raspberry jam, then spoon into 6 glasses.

Break the chocolate and melt it in a microwave on high for 1-2 mintues, or place it over a pan of simmering water and stir until melted.

Stir the yogurt and custard into melted chocolate, then spoon on top of berries. ( I mixed the yogurt and chocolate to make one creamy layer. Then spooned the custard over the berries, then spooned the chocolate/yogurt mixture. )

Cover and chill until ready to serve, then top with grated chocolate ( I used white chocolate) and serve.