Publication-approved historical recipe
Raspberries in a chocolate nest recipe
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 250 g hobnob biscuits, crushed
- 250 g plain chocolate, melted
- 500 g mascarpone cheese
- 200 ml crème fraiche
- 1 tsp vanilla extract
- 800 g fresh raspberries
Method
- Stir the crushed biscuits into the melted chocolate.
- Line a cake tin with food-safe film and press the mixture across the base and up the sides to form a shell. Chill for at least 1 hour, until firm.
- Beat the mascarpone with the crème fraîche and vanilla until evenly combined, then spoon it into the chilled shell.
- Arrange the raspberries over the filling and keep refrigerated until serving.