White Chocolate and Raspberry Ice Storm Cake | RICARDO

Ingredients

• 2 vanilla cakes, 8-inch (20-cm) in diameter
• 2 egg yolks
• 1/4 cup (60 ml) water
• 3/4 cup (180 ml) sugar
• 2 tablespoons (30 ml) light corn syrup
• 4 oz (115 g) white chocolate, melted
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1 cup (250 ml) unsalted butter, cubed and softened
• 1 cup (250 ml) fresh or frozen raspberries
• 1/3 cup (75 ml) sugar
• 3 tablespoons (45 ml) lemon juice
• One container 10 oz (275 g) mascarpone cheese
• 8 oz (225 g) white chocolate, chopped