Grease and line a deep, 23cm/9in round cake tin with baking paper ... Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with ...

Once the stiff peaks are formed, gently fold in the melted white chocolate into the whipped cream until well combined. Assemble the Parfaits: Spoon a layer of the raspberry sauce into the bottom ...

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 ...

Roll up and place on a serving plate. Dust with icing sugar and then pipe on the remaining cream. Grate some white chocolate and sprinkle over the top.

With the fall and winter holidays just around the corner, restaurant chains are releasing festive holiday menus - and we're ...

Featuring rich chocolate ... cake well covered, ideally in an airtight container. Yes! You can use a jarred raspberry dessert ...