Fast Desserts Recipes - Layered White Chocolate Berry Crunch

Ingredients

• 90 g coconut

• macaroons, crushed

• 150 g white chocolate, chopped into even­

• sized pieces 300 ml cream 250 g fresh or frozen

•    raspberries

• 50 g slivered almonds,

•    toasted

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Method:

1. Divide the crushed macaroons among four parfait glasses or 11/2 cup (375 ml) glass tumblers.

2. Place the chocolate in a heatproof bowl. Bring a saucepan of water to the boil, then remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted. Cool slightly.

3. 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.