This is a gorgeously indulgent filling that’s super versatile and extremely addictive, it can also be used to frost cupcakes.
Prep Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1hr 15 minutes
Yield Quantity: Filling perfect for an 8inch cake
Special Equipment: None
Ingredients:
250g frozen raspberries
2 tbsp corn flour
100g granulated sugar
1 Tsp lemon juice
2tsp vanilla bean paste
400g double cream
125g mascarpone
Directions:
Tip the raspberries, corn flour, granulated sugar and lemon juice into a pan.
Turn the heat onto medium and stir for 5 minutes, until the raspberries have broken down and the mixture starts to foam. Once foaming, remove from the heat and spread onto a tray to cool.
Tip the double cream, mascarpone and vanilla into a large bowl with a balloon whisk and whip to soft peak stage.
Once the raspberry mix is cool, swirl into your cream slightly to ripple through and you’re ready to fill your cake!
Tips:
Ensure your cream and mascarpone are cold from the fridge, this will help achieve a lovely whip – just be careful not to over whip.
