Ingredients
Method
- Start by blitzing your raspberries into a smooth, vibrant purée. If you want it extra silky, give it a quick strain—but a little texture never hurt anyone.
- Next up, melt the white chocolate gently over a double boiler until smooth and glossy. Let it cool slightly—you want it luscious, not lava.
- In a separate bowl, whip your cream until soft, pillowy peaks form. Think light, airy clouds—not stiff or overworked.
- Now for the good stuff: stir the mascarpone and melted white chocolate together until creamy and dreamy. Then gently fold in the whipped cream in stages, keeping everything light and fluffy.
- Time to layer (aka the fun part). Quickly dip your ladyfingers into the raspberry purée—just a quick kiss, not a soak—and line them across the base of your dish.
- Spoon over a generous layer of that white chocolate mascarpone cream, then drizzle over more raspberry purée. Repeat the layers until everything is used up, finishing with that gorgeous creamy top.
- Pop it into the fridge, cover it, and let it chill for at least 4 hours—overnight if you can resist. This is where all the magic happens.
- When you’re ready to serve, scatter fresh raspberries over the top for that final pop of colour and freshness.
- Grab a spoon… and try not to go back for seconds (no promises).
Notes
This dessert is wonderfully flexible—swap in whatever berries are in season or add a hint of lemon zest for a fresh, zesty lift that brightens every bite.
