This recipe first appeared in Food magazine.
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Ingredients
Method
1.In a small saucepan, combine the raspberries, sugar and water. Heat gently until the sugar has dissolved and the raspberries are soft. Pass the mixture through a fine sieve to remove any seeds and set aside.
2.Melt the white chocolate and cream gently together in a small saucepan and stir until the mixture is smooth. Set aside to cool for 5 minutes, then stir in the mascarpone.
3.In a large serving bowl, or individual glasses, arrange a layer of sponge and sprinkle over a quarter of the cointreau or fruit juice. Spoon over a quarter of the white chocolate mascarpone and drizzle with a little raspberry purée. Continue to add layers, finishing with the white chocolate mascarpone.
4.Chill for at least 2 hours. To serve, top with soft whipped cream and grated white chocolate and garnish with fresh raspberries, if desired.
Note
- Makes 1 large bowl or 4-6 individual servings.
