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
250g frozen raspberries
2 tbsp corn flour
100g granulated sugar
1 Tsp lemon juice
2tsp vanilla bean paste
400g double cream
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!
Ensure your cream and mascarpone are cold from the fridge, this will help achieve a lovely whip – just be careful not to over whip.