Chocolate raspberry dessert

Serves:

Ingredients

• 6 chocolate digestive biscuits
• 250g mascarpone cheese
• 4 tablespoons icing sugar
• 200g fresh or frozen raspberries
• Extra raspberries and grated chocolate to serve

Method

Place a biscuit, chocolate side up, in 6 small glass serving dishes.

Combine mascarpone and icing sugar, then stir through raspberries until the raspberries start to break up and the mixture is a lovely pink colour.

Spread the raspberry mixture over the biscuits.

Refrigerate for two hours before serving.

Top with extra raspberries and grated chocolate to serve. Mm-mmm.

Notes:

• This recipe is very easy for the kids to make, and how fantastic does it look? Taste is sublime, obviously.
• Get the kids to make this for A Special Occasion.
• Don’t leave the mixture in the fridge much longer than the two hours or the biscuits go soggy.
• We make this so often that we have made 4cm long moulds from 6cm (internal) diameter PVC pipe! Not glamorous, but effective.
• Put mould on biscuit, fill with raspberry mixture, refrigerate, then run a knife around the outside to lift away mould before serving.
• This recipe would work equally well with blueberries or strawberries, but why would you?!
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note