This dessert requires a couple of hours’ setting time, but if, like me, you aren’t blessed with oodles of patience, put the glasses in the freezer for half an hour to speed things up.
- 140g (5oz) digestive biscuits, crushed
- 100g (3 ½ oz) butter, melted
- 1 tbsp brown sugar
- 100ml (3 ½ oz) double cream
- 25g (1oz) icing sugar
- 200g (7oz) cream cheese
- 100g (3 ½ oz) Divine Dark Chocolate
- 200g (7oz) raspberries
- 40g (1 ½ oz) Divine White Chocolate, shaved with a vegetable peeler, to decorate.
- 4 large wine glasses or tumblers
- Melt the chocolate in a bowl over a saucepan of barely simmering water, making sure the base of the bowl doesn’t touch the water.
- Mix the biscuits, butter and brown sugar together in a large bowl and divide among the glasses.
- Whip the double cream and icing sugar together in a large bowl until it is very thick and can hold its shape in the bowl. Whip the cream cheese lightly in another bowl. Fold the cream into the cream cheese until evenly blended.
- Spoon a dollop of the mixture equally among the wine glasses, then add a dollop of the melted dark chocolate over the top and leave to cool slightly until thick.
- Add another dollop of the cream cheese mixture and stir the chocolate into the cream using only two ‘turns’ of the spoon so the dark chocolate and the white of the cream looks marbled and the bottom layer of the cream cheese is left white.
- Top with the raspberries and white chocolate shavings, to decorate.
Adapted from Baking Made Easy, by Lorraine Pascale. Published by HarperCollins