An absolute showstopper of a dessert with a hidden raspberry flavour bomb inside each one. This dish has lots of components here for you to play with, each one can be made independently of each other to add to your dessert component repertoire.

If you would like to see Darren make this before you give it a go then you can watch the video HERE.

Makes: 4 X Individual Desserts

White Chocolate & Cranberry Biscuit Base

Raspberry Liquid Centres

No Bake Cheesecake Mix

65 g Crushed chocolate chip cookies

12 g Desiccated coconut

65 g Sourdough breadcrumbs

70 g White chocolate, melted

15 g Cranberries, dried & chopped

1. Mix all of the ingredients together in a bowl, pour onto a tray lined with paper and refrigerate for 15 mins. to harden.
2. Once cold, break into irregular sized pieces and store in the fridge until needed.

60 g Raspberries

1 tbsp Icing sugar

1. Blend the raspberries with the sugar until liquid.
2. Strain the puree through a sieve and discard the seeds.
3. Pour the puree into ice cube trays and freeze.

150 g Cream

350 g Cream cheese

75 g Icing sugar

50 g Sour cream

½ Lemon juice

1 Vanilla pod, seeds split & scraped

1. Whisk the cream and reserve
2. Use a machine or make by hand, beat the cream cheese smooth with the icing sugar.
3. Add the sour cream, lemon juice and vanilla and continue to beat until really smooth.
4. Fold the whipped cream into the mix and use immediately.

60g White chocolate coloured pink, melted

Fresh raspberries

White chocolate block to grate

1. Use a pastry brush to brush the pink coloured white chocolate on the inside of each of the four glasses.
2. Spoon pieces of the broken biscuit crumb into each glass.
3. Pour or pipe the cheesecake mix evenly into each glass.
4. Insert a frozen liquid centre and ensure it is covered with mousse, totally encapsulating it.
5. Add fresh raspberries to the cream and grate white chocolate onto the surface of each dessert.
6. Leave the dessert at room temperature for 30 minutes before serving to ensure the liquid centre defrosts before serving or refrigerating.