Raspberry Ripple Filling


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:

  1. Tip the raspberries, corn flour, granulated sugar and lemon juice into a pan.

  2. 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.

  3. Tip the double cream, mascarpone and vanilla into a large bowl with a balloon whisk and whip to soft peak stage.

  4. Once the raspberry mix is cool, swirl into your cream slightly to ripple through and you’re ready to fill your cake!

Tips:

  1. Ensure your cream and mascarpone are cold from the fridge, this will help achieve a lovely whip – just be careful not to over whip.





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