Made with Fresh As freeze dried raspberries and iced with a Whittakers white chocolate ganache

​

Ingredients for base

1. 250g Superwine biscuits

2. 1& a half C Fresh As freeze dried raspberries

3.1C Desiccated Coconut

4. 1C Almond Slivers

5. 75g Butter

6. 395g Condensed Milk

7. 4 Tps (approx) of raspberry jam

Method

1. Line a swiss roll tin with baking paper

2. Place the biscuits inside a large ziplock bag, seal. Crush the biscuits using a rolling pin.

3. Pace crushed biscuits in a large bowl with raspberries, coconut and almond slivers.

3. Mix dry ingredients together, leaving a well to pour wet ingredients into.

4. Melt the butter and add with condensed milk to the dry ingredients.

5. Stir all ingredients together using a knife.

6.Empty bowl into lined swiss roll tin, spread by pressing with finger tips. When you have it evenly spread, dampen your hands with hot water. Using the palm of your hands smooth out the surface by pressing on it.

7. Spread raspberry jam in a very thin layer across the base that you have just made.

8. Place in the fridge while you make the icing

Icing ingredients

1. 250 g block of Whittakers White Chocolate

2. 1/2 C of cream

Method for Ganache

1. Chop up chocolate into quite small pieces. Place in a small bowl.

2. In a small saucepan, heat cream. Bring it to boil while stirring.

3. Pour over chocolate and stir to combine

4. Pour the ganache over the base and spread with a heated knife 

5. Refrigerate for an hour before slicing and serving

​