Ingredients
Cooking oil spray, to grease
1 Tbsp Dutch cocoa
450g store-bought double unfilled sponge slab
¼ cup raspberry cordial
½ cup chocolate hazelnut spread
1 Tbsp water
300ml thickened cream, whipped
250ml mascarpone
1 Tbsp icing sugar mixture, sifted
2 x 125g punnet raspberries
100g dark chocolate, roughly chopped
Method
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Grease base and sides of a 27 x 17cm slice tin with cooking oil and line with baking paper, leaving 4cm overhanging edges. Dust base with cocoa. Split each sponge in half to create 4 pieces. Put 1 piece in tin, then cut a second piece to fit and completely cover base. Set aside remaining sponge.
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Combine cordial, chocolate spread and water in a medium bowl until smooth. Spoon over sponge tin.
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Put cream, mascarpone and sugar in the large bowl of an electric mixer and beat, using whisk attachment, until soft peaks form. Spread ½ of the cream mixture over sponge and scatter with ½ of the raspberries and chocolate. Top with remaining sponge, again cutting pieces to fit. Push down firmly. Spread remaining cream on top and scatter with remaining chocolate. Cover loosely with plastic wrap and refrigerate for 6 hours or overnight. Remove from tin. Slice and top with remaining raspberries to serve.
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