You will need a cake tin with a loose base 12cm or 4 small individual tins.

Torte Base:
150g of ameretti biscuits, finely chopped in a food processor
50g of digestive biscuits, finely chopped in a food processor
50g of butter, melted in a saucepan

The Filling:
175g of white chocolate
250ml of double cream - at room temperature
4 tablespoons of milk - at room temperature

The Coulis:
150g of raspberries
Icing sugar
12 whole raspberries
Double cream
A sprig of fresh mint

METHOD

Torte Base:
Add the biscuits to the butter and mix well. Grease the tin and press the biscuits into the base using a spoon or hands. Place in the freezer to cool.

The Filling:
Break the white chocolate into pieces and melt in a bowl over a saucepan of simmering water. Once the chocolate has melted, take the bowl off and leave to cool for a little while.

Put the cream and milk in a processor/bowl and whisk the mixture until it leaves a trail similar to ribbons when you drag the whisk through it. This will give you a lighter torte. Mix some more and you'll have a thicker torte.

With a large metal spoon, add a tablespoon of the cream mixture to the white chocolate and stir.

Then, pour the white chocolate into the cream mixture and mix well.

Take the tin out of the freezer and pour the mixture on top of the biscuits. Cover with cling film and place in the fridge for 4 hours or overnight.

The Coulis:
Put the raspberries into a food processor and whisk. Add some icing sugar. If it's too sweet, add some lemon juice.

To Serve:
Cut a slice of the torte and put on a plate. Fresh raspberries next to it and the coulis on one half of the plate. Pour some double cream on the other half. Sprinkle icing sugar over the top.


Recipe by Elin Williams

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