Grease and line the base and sides of a 13cm/5in, a 18cm/7in and a 23cm/9in deep, loose-bottom cake tin with non ... For the filling, break the white chocolate into a bowl and melt very gently ...
Don’t want all the extras in a recipe ... of the cake comes out clean. Soak. While the cake is still hot use a knife to place slits all over the cake. Pour the raspberry filling all over and ...
For the dessert, the batter is piped into three cake layers, rather than into long, slender ladyfinger shapes. The recipe calls for two types of white chocolate. The first, used in the mousse ...
To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white chocolate. Mix in the raspberries. Leave to cool a little.