Easter White Chocolate & Raspberry Loaf Cake
Ratings
Prep time
20 min
Cook time
5 min
Serves
8
Nutritional information per serving
Weight
8
g
INGREDIENTS
INGREDIENTS FOR
8 SERVINGS
METHOD
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lightly grease and line an 18cm x 10cm base loaf pan with baking paper, leaving 3cm over the sides to hang.
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using an electric mixer, whisk mascarpone, cream and sugar until soft peaks form, reserve.
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in a small saucepan, combine NESTLÉ white melts and milk, stir over low heat until chocolate has melted; remove from heat, cool slightly. dip 6 sponge fingers in the chocolate mixture and place on the base of the prepared pan. top with a third of the strawberries and a third of the raspberries. spread with half the mascarpone mixture dip another 6 sponge fingers in chocolate mixture, arrange on a single layer on top of the mascarpone and top with half remaining berries. top with remaining mascarpone mixture.
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dip the remaining sponge fingers in chocolate mixture and place on top of the mascarpone. cover with plastic wrap, place on a baking tray and weigh down gently with light weight. refrigerate for 8 hours or overnight.
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turn out onto a serving plate. place extra cream and sugar in a bowl and whisk until soft peaks form. spoon over the loaf cake. garnish with extra NESTLÉ white melts and remaining berries.
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