By: Adrian Martin
- 150ml double cream
- 150g white chocolate, grated
- 500g mascarpone cheese, at room temperature
- 10 sponge fingers
- 5 egg yolks
- 1 tablespoon cornflour
- 3 tablespoon caster sugar
- 1/2 a vanilla pot
- 300ml milk
- 100ml cream
- 300ml raspberry coulis
- 100ml of water
- 75g caster sugar
- 1 cinnamon stick
- 1 star anise
- 1/2 vanilla pod, seeds scraped out
- 400g raspberries, plus extra to decorate
1. Start by poaching the raspberries. Add all the ingredients apart from the raspberries to a saucepan and bring to the boil until the sugar dissolves. Pour the hot liquid over the raspberries and set aside to cool. Once cooled refrigerate.
2. To make the custard, place the egg yolks in a bowl with the cornflour, sugar and vanilla. Whisk for a few minutes until pale and thickened.
3. Place the milk cream and milk in a sauce pan and bring to the boil, then remove from heat. Gradually whisk the cream and milk into the egg yolk mixture until smooth, then pour back into the sauce pan and place over a very low gentle heat.
4. Cook for about 5-8 minutes on a low heat, stirring constantly, until custard coats the back of a spoon. Transfer to a bowl and leave to cool.
5. For the mascarpone filling, whisk the double cream and sugar until soft peaks. Fold 3 large tablespoons of the custard in. Then add the mascarpone cheese folding carefully.
6. Now finish folding in the grated white chocolate.
7. Start by filling an individual glass with the Poached berries and some of the juice. Break up some sponge fingers and lay on top of the berries spooning over more of the poaching liquid over the sponge.
8. Pipe the mascarpone cheese filling on top and then decorate with some fresh raspberries.Previous Recipe Next Recipe