White chocolate and raspberry marquise recipe | delicious. magazine

Name: White chocolate and raspberry marquise recipe | delicious. magazine
Ingredients: 175g unsalted butter, softened, plus extra for greasing; 175g self-raising flour; 1 rounded tsp baking powder; 3 large eggs, at room temperature; 175g golden caster sugar; ½ tsp vanilla extract; For the raspberry filling; 250g mascarpone; 284ml carton whipping cream; 1 tbsp caster sugar; 1 tsp vanilla extract; 300g raspberries; 8 tbsp raspberry jam; To decorate; 85 white chocolate cigarillos, each 10cm long (700g box); 15 white chocolate butterfly bows (120g jar); Mixed fruit (we used passionfruit cut into wedges, blueberries, raspberries, redcurrants and canned apricots, quartered)

www.deliciousmagazine.co.uk

This raspberry marquise is simply a sponge with cream and fruit, but the white chocolate cigarillos make it an elegant masterpiece.

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Ingredients

175g unsalted butter, softened, plus extra for greasing
175g self-raising flour
1 rounded tsp baking powder
3 large eggs, at room temperature
175g golden caster sugar
½ tsp vanilla extract
For the raspberry filling
250g mascarpone
284ml carton whipping cream
1 tbsp caster sugar
1 tsp vanilla extract
300g raspberries
8 tbsp raspberry jam
To decorate
85 white chocolate cigarillos, each 10cm long (700g box)
15 white chocolate butterfly bows (120g jar)
Mixed fruit (we used passionfruit cut into wedges, blueberries, raspberries, redcurrants and canned apricots, quartered)