Image by Jeremy Simons
Ingredients (10)
- 85g packet raspberry jelly
- 125g raspberries, plus extra to serve
- 100g white cooking chocolate, chopped
- 1 cup thickened cream
- 250g mascarpone
- 75g vanilla melting moments cookie
- 50g Charlie’s Cookies Mini Melting Moments Raspberry White Choc
- White choc cream, to serve
- Raffaellos, to serve
- Chocolate star, to serve
Method
- Step 1 Make jelly following packet directions. Pour into four 350ml glasses. Divide raspberries among glasses. Place in fridge for 2 hours to set.
- Step 2 Melt chocolate and 1/2 cup thickened cream in a saucepan over a low heat. Cool to room temperature.
- Step 3 Whisk chocolate mixture with mascarpone and remaining thickened cream until firm peaks form. Crush melting moments and mini melting moments. Arrange in layers on top of jelly. Top with white choc cream, Raffaellos, a chocolate star and extra raspberries.