Raspberry White Chocolate Cake Recipe
Raspberry White Chocolate Cake Recipe – This no-bake dessert features layers of creamy mascarpone, whipped cream, and raspberry coulis between Petit Beurre biscuits, topped with a smooth white chocolate glaze. A delicious, easy-to-make treat perfect for any occasion!
Raspberry White Chocolate Cake Recipe, a no-bake layered dessert that’s as elegant as it is delicious. Made with whipped cream, mascarpone, raspberry coulis, and Petit Beurre biscuits, this cake offers a perfect balance of sweetness and tanginess. Topped with a smooth white chocolate glaze and a swirl of raspberry coulis, every bite melts in your mouth. This easy-to-make, no-bake dessert is perfect for special occasions, afternoon tea, or whenever you crave something sweet yet refreshing. Serve it chilled for a creamy, dreamy treat that will impress your guests!
Ingredients
- 450 g unsweetened full cream (whipping cream)
- 250 g mascarpone cheese
- 1 packet vanilla sugar
- 50 g icing sugar
- 1 teaspoon liquid vanilla extract
- 150 g raspberry coulis (or any fruit coulis of your choice)
- 1 cup milk
- Approximately 35 Petit Beurre biscuits (adjust based on mold size)
- 50 g unsweetened full cream
- 100 g white chocolate
- 2 tablespoons raspberry coulis
Nutritional Information
- Calories: 320
- Protein: 4g
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fa: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Sugar: 18g
- Fiber: 1g
- Sodium: 80mg
- Cholesterol: 50mg
Directions
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In a large bowl, combine the whipping cream, mascarpone, vanilla sugar, icing sugar, and liquid vanilla. Mix well until smooth. Cover the bowl with plastic wrap and set aside.
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Briefly dip each biscuit into the milk and arrange them in a single layer on a 20 cm wide tray or mold. Spread a layer of the prepared cream mixture over the biscuits. Drizzle raspberry coulis on top and repeat the layering process until all ingredients are used, finishing with a layer of cream. Refrigerate for at least 4 hours or overnight for best results.
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In a saucepan, heat 50 g of unsweetened cream until warm but not boiling. Remove from heat and add the white chocolate, stirring until completely melted and smooth. Pour the white chocolate mixture over the chilled dessert, spreading evenly. Drizzle raspberry coulis on top and create a marble effect using a toothpick.
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Refrigerate for another 30 minutes to allow the topping to set. Slice into portions and enjoy this creamy, no-bake delight!
