Description
Buttery biscuit base topped with creamy raspberry pudding and light whipped cream. A refreshing and delightful dessert!
Ingredients
Scale
- 300g Digestive Biscuits (or Graham Crackers)
- 150g Unsalted Butter, melted
- 50g Granulated Sugar
- 1/4 teaspoon Salt
- 750ml Whole Milk
- 150g Granulated Sugar
- 60g Cornstarch
- 1/4 teaspoon Salt
- 2 Large Egg Yolks
- 1 teaspoon Vanilla Extract
- 300g Fresh Raspberries, divided (reserve some for garnish)
- 300ml Heavy Cream, cold
- 30g Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- Fresh Raspberries
- Mint Leaves
- Chocolate Shavings
Instructions
- Place the digestive biscuits in a large zip-top bag. Seal the bag and use a rolling pin to crush the biscuits into fine crumbs. Alternatively, use a food processor, pulsing until you achieve a sandy texture.
- In a medium bowl, combine the crushed biscuit crumbs, melted butter, granulated sugar, and salt. Mix well until all the crumbs are evenly moistened. The mixture should resemble wet sand.
- Press the biscuit mixture firmly into the bottom of a 9-inch springform pan or a similar sized baking dish. Use the bottom of a measuring cup or your fingers to create an even and compact base.
- Place the pan with the biscuit base in the refrigerator for at least 30 minutes. You can also bake the base at 350°F (175°C) for 8-10 minutes for a firmer crust, but chilling works just fine!
- In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt until the cornstarch is fully dissolved.
- In a separate small bowl, whisk the egg yolks lightly. Temper the egg yolks by slowly drizzling about 1/4 cup of the warm milk mixture into the egg yolks while whisking constantly.
- Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a simmer (about 5-7 minutes). Continue to cook for another minute, stirring constantly, to ensure the cornstarch is fully cooked and the pudding is thick and smooth.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Gently fold in about two-thirds (200g) of the fresh raspberries into the warm pudding. Be careful not to overmix.
- Let the pudding cool slightly for about 5-10 minutes before pouring it over the biscuit base.
- Carefully pour the warm raspberry pudding over the chilled biscuit base, spreading it evenly with a spatula.
- Cover the cake with plastic wrap, pressing it gently onto the surface of the pudding to prevent a skin from forming. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the pudding to set completely.
- Place the mixing bowl and whisk attachment (or beaters) in the freezer for about 15-20 minutes before making the whipped cream.
- Pour the cold heavy cream into the chilled bowl. Beat on medium speed until soft peaks begin to form.
- Gradually add the powdered sugar and vanilla extract to the cream. Continue to beat on medium-high speed until stiff peaks form. Be careful not to overwhip.
- Once the cake is fully chilled and the pudding is set, carefully remove it from the springform pan.
- Spread the whipped cream evenly over the top of the raspberry pudding cake.
- Garnish the cake with the remaining fresh raspberries, mint leaves, and chocolate shavings, if desired.
- Slice the cake and serve chilled.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the pudding after adding the raspberries.
- Chill the cake thoroughly for the pudding to set properly.
- Adjust sweetness to taste.
- The biscuit base and raspberry pudding can be made a day in advance. Store them separately in the refrigerator until ready to assemble.
- Prep Time: 30 minutes
- Cook Time: 15 minutes