Cooking time: 15 minutes
300g Self Raising Flour
300g Softened Butter
275g Caster Sugar
1tsp Vanilla Essence
250g White Chocolate
150g Softened Butter
250ml Double Cream
100g Icing Sugar
175g Fresh or Frozen Raspberries
50g White Chocolate Curls, to decorate
Not the most slimming way to enjoy raspberries, but somehow white chocolate doesn’t seem as sinful as the dark stuff. I used 3 sandwich tins to make the layers, but it works just as well with 2x20cm tins.
- words: Jo Arnell
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