No Bake Raspberry Biscuit Cake

Nothing says easy baking when there is no baking to do! This no bake Raspberry Biscuit Cake is so easy and quick to make. Perfect for those last minute plans. This No Bake Raspberry Cake has been flavoured with our Raspberry Ripple Natural Flavoured Icing Sugar.

Ingredients

• 100g Sugar and Crumbs Natural Flavoured Icing Sugar – Raspberry Ripple
• 250g Mascarpone
• 300ml Double Cream
• 167g Approx Butter Biscuits
• 100ml Milk
• 125g Fresh Raspberries Save some for decoration
• Lemon Juice
• 25g Caster Sugar or Icing Sugar

Decoration – either save some of the cream mix to pipe on or use more cream about 150ml and whip until thickened then pipe on the top in-between the raspberries.

Method

1. Start by lining a loaf tin or small square tin with parchment paper.
2. Place half the raspberries in a pan with the lemon juice and 25g sugar or icing, heat on a medium heat until broken down then set aside to cool.
3. Whisk the double cream in a mixing bowl until thickened, then add in the mascarpone and 100g Icing sugar and fold in. Set aside.
4. Place the milk in a shallow dish and then dip each biscuit into the milk both sides. Place in to the tin side by side.
5. Next take half of the cream mix and spread over the biscuit base, take the cooled raspberries and spread over the top.
6. Repeat with another layer of dipped biscuits then the remaining cream mix, smooth out the top.
7. Place in the fridge and leave to stiffen slightly for at least 1 hour.
8. Make a light indentation of where your slices will be.
9. Whip up the cream and then pipe onto the top of each slices as desired, finish the decoration with fresh raspberries and a sprinkle of icing sugar.

Eat within 3 days. Keep in the fridge.