No-bake raspberry cheesecake with ruby chocolate
A no-bake cheesecake with raspberry purée and ruby chocolate. Wonderfully fruity and absolutely delicious!
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Ingredients
- 100 g sponge fingers or ladyfingers
- 250 g raspberries, fresh or frozen
- 1 Tbsp lemon juice
- 50 g sugar
- 350 g mascarpone
- 80 g icing sugar
- raspberry puree from the recipe above
- 180 g ruby chocolate
- 125 ml whipping cream, chilled
- 300 g fresh raspberries
- 200 g fresh raspberries
- 40 g ruby chocolate, melted
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