INGREDIENTS

INSTRUCTIONS

deep 8 inch (20 cm) cooked sponge cake (batch 1)
Hull the raspberries, put into bowl with the Kirsch and 2 tbsp (2x15 ml) of
the icing sugar.  Leave to macerate for 10 minutes. Whip 1/4 pint (150 ml)
for the cream till it forms soft peaks, then fold in the raspberry mix. Cut
the sponge in half, place the base on a baking tray. Spread the raspberry
cream over and cover with the top of the cake. Whip the remaining cream and
icing sugar till it forms stiff peaks. Spread half over the top and sides
of the cake.  Put the rest into a piping bag fitted with star nozzle, pip 8
whirls round top.
To freeze, open freeze.  Place in rigid container. Cover, seal and label.
Freezer life 3 months.
To use, rmove from the container and put on a serving dish and thaw for
about 3 hours at room temperature. Melt half a 3 & 1/2 oz (100 g) bar plain
dessert chocolate, spread thickly on waxed paper. When set, cut into 8
triangles.
Place on on each cream whirl.  Grate remaining chocolate, press onto sides
of cake.
Ross
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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