Sprinkle a little wow-factor over your festive celebration with this spectacular show-stopping dessert.
Ingredients
- 250g shortbread biscuits
- 100g unsalted butter, melted
- 8 gold-strength gelatine leaves (see notes)
- 600ml thickened cream
- 1kg cream cheese, at room temperature
- 2 x 395g cans sweetened condensed milk
- 400g white chocolate, melted, cooled
- 125g raspberries, plus extra to serve
- 1 tablespoon icing sugar
- Unsprayed roses (optional) and strawberries, to serve
Method
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Step 1
Grease and line the bases of a 23cm, 18cm and 10cm springform cake pan.
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Step 2
Whiz biscuits in a food processor to fine crumbs. Add butter and whiz to combine. Press biscuit mixture into the base of the 23cm cake pan, then chill for 30 minutes.
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Step 3
Meanwhile, soak 4 gelatine leaves in cold water for 5 minutes to soften.
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Step 4
Heat 100ml cream in a saucepan over low heat to just below boiling point. Squeeze excess water from gelatine leaves, then add gelatine to the warmed cream. Remove from the heat and stir until the gelatine dissolves. Set aside.
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Step 5
Whiz half each of the cream cheese and condensed milk in a food processor until smooth. Add half the chocolate and pulse to combine. Add the gelatine mixture and pulse to combine. Whisk 200ml cream to soft peaks, then fold into the cream cheese mixture. Pour over the biscuit base.
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Step 6
Repeat method with the remaining 4 gelatine leaves, 300ml cream, 500g cream cheese, 395g condensed milk and 200g melted chocolate, then divide mixture among the remaining 2 cake pans. Chill all the cakes for 4-6 hours until set.
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Step 7
Meanwhile, place the raspberries and icing sugar in a blender with 2 tablespoons water and whiz until smooth. Strain through a fine sieve into a jug and set aside.
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Step 8
Remove the cakes from the pans, then arrange on a serving platter with the largest cake on the bottom and the smallest on top. Drizzle with berry sauce and garnish with roses and extra berries. (taste.com.au)
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