White chocolate and raspberry cake

Prep: 30 mins
Rate this recipe
For the white chocolate lover, with a twist of raspberry.

By Food24 October 31 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

250 mascarpone cheese
150 g white chocolate
2 Tbs sherry — or Kirsch
1 sponge cake
225 g raspberries
50 g white chocolate — grated
1 raspberries — punnet
Tap for ingredients
Tap for ingredients

Method:

Place the mascarpone, chocolate and Kirsch or sherry into a glass bowl and mix to combine well.

Cut the sponge cake into 3 equal squares or rounds, using a large cookie cutter.

Place one of the rounds or squares onto the serving plate. Spread with 1/3 of the mascarpone mixture.
Scatter some of the raspberries over the mixture.

Repeat this with two more layers, decorating the top of the tower with the remaining raspberries and white chocolate curls/shavings.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.