Chocolate raspberry dessert

Chocolate raspberry dessert



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


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.


  • 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


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