White Chocolate Raspberry Cream
White chocolate raspberry cream is an elegant no-bake dessert with silky, airy layers of sweet white chocolate and tart fresh raspberries. Perfect for any occasion, it’s simple to make and sure to impress.
Equipment
- Mixing Bowls
- Hand Mixer
Ingredients
White Chocolate Raspberry Cream Base
- 150 g white chocolate melted and cooled slightly
- 1 cup heavy cream whipped to soft peaks
- 225 g mascarpone cheese or cream cheese, softened
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Layers and Garnish
- 1 cup fresh raspberries
- white chocolate curls for garnish
- fresh mint leaves optional garnish
Instructions
- Melt the white chocolate gently over a double boiler or in short microwave bursts, stirring until smooth. Let cool slightly.
- Whip the heavy cream to soft peaks and set aside.
- In another bowl, beat the mascarpone, vanilla, and powdered sugar until smooth. Gradually blend in the cooled white chocolate.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
- In serving glasses, layer the cream mixture with fresh raspberries. Chill for at least 2 hours.
- Before serving, top with more raspberries, white chocolate curls, and mint leaves if desired.
Notes
Customize this dessert with different berries, nuts, or a hint of citrus zest. It pairs beautifully with coffee or tea!