Fabulous dessert. Easy to make – best made the day before your event to be sure to set. Looks amazing and delicious & is! Have made this probably about 80 times over the last 10 years! It’s my teenager children’s favourite pudding of all . if I put in berry and chocolate immediately!
I now do not add any sugar at all as it is as previous reviewers said very rich. I put the mixture into a long narrow tin as then I can get lots of narrow slices to give lots of guests a taste especially if I make other desserts as lots of people like a little taste of everything.
I serve it for about 12. Also, I tend to use a whole 350g of thawed frozen raspberries for the filling and coulis along with the jam & strawberries and serve it with more berries. It is perfect for travelling too, as you can turn it out at the destination and just have the coulis in a pot and the berries prepared. Have served it for work lunches and pot luck suppers. I feel its better than 10/10 … it’s a 11/10! Pays though not to have a heavy main course beforehand! Perfect all year and makes everyone happy!
A stunning no-cook pudding bursting with summer flavours – great for relaxed entertaining
- 2 x 150g bars white chocolate
- 2 x 300g tubs soft cheese (we used Philadelphia)
- 284ml pot double cream
- 50g caster sugar
- 170g punnet raspberries
- 5 tbsp raspberry jam
- 85g amaretti biscuits
- 200g small strawberries
- a few blueberries (optional)
- Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.
- Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
- Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
- Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
- To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.