Prep time:
Cooking time: 15 minutes
Total time:
Serves: 4
300g Self Raising Flour
300g Softened Butter
275g Caster Sugar
5 Eggs
1tsp Vanilla Essence
250g White Chocolate
150g Softened Butter
250ml Double Cream
100g Icing Sugar
175g Fresh or Frozen Raspberries
50g Sugar
Fresh 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
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...