Raspberry & White Chocolate Tiramisu

Grease and line the base and sides of a 20cm square cake tin with baking paper.

In a separate bowl, combine 2 tablespoons of boiling water and vanilla essence then sprinkle the gelatine over the top and whisk until dissolved. Set aside.

Using a balloon whisk or an electric beater, whip the cream and egg whites in separate bowls, to a firm consistency. For firm peaks, continue to whisk until the mixture holds firmly to the whisk or beater. If you chill the whisk and bowl beforehand, this will help whip the mixture quicker.

Melt 1 packet of the white chocolate as per packet instructions. Fold whipped cream and egg whites into the warm melted chocolate using a metal spoon until well combined. Finally, fold through the gelatine mixture.

Pour a third of the white chocolate mixture into the base of the tin. Lay the sponge fingers in a single layer over the white chocolate mixture, leaving space between each. Pour over half of the remaining cream mixture and a punnet of the raspberries, followed by another layer of sponge fingers. Repeat using the last of the white chocolate mixture, and finishing with a layer of sponge fingers.

Cover and refrigerate for 4 hours or overnight.

Melt the second packet of white chocolate melts. Spread in a fine layer on a piece of baking paper or foil. Using a knife, mark the surface into 5cm squares and allow to set.

To serve, invert the cake onto a serving plate.

Remove the white chocolate from the refrigerator, break into square pieces and press onto the top and sides of the cake.

For a really indulgent and spectacular finish, tie with ribbon, completely cover the top of the Tiramisu with three punnets of raspberries and dust with icing sugar. Cut some of the chocolate squares in half to make triangles and sit amongst raspberries on top of the cake (as pictured above).