Layered White Chocolate Berry Crunch

Serves 4


Ingredients:

90g coconut macaroons, crushed
150g white chocolate, chopped into even-sized pieces
300ml cream
250g fresh or frozen raspberries
50g slivered almonds, toasted


Method:

• Divide the crushed macaroons among four parfait glasses or 1½ cup (375ml) glass tumblers.
• Place the chocolate in a heatproof bowl. Bring a saucepan of water to boil, then remove from the heat. Sit the bowl over the saucepan, making sure the base of of the bowl does not sit in the water. Stir occasionally until the chocolate has melted. Cool slightly.
• Using electric beaters, whip the cream until soft peaks form, then gently fold in the melted chocolate. Divide half the chocolate-cream mixture among the glasses, top with the raspberries, then cover with the remaining chocolate-cream mixture. Sprinkle with toasted slivered almonds and serve immediately.

Nutrition per serve:
Protein 9g;
Fat 55g;
Carbohydrate 43g;
Dietary Fibre 7g;
Cholesterol 111mg;
2898 kj (692 cal)