Raspberry Chocolate Jam Ripple Pots

Silky vanilla cream swirled with ribbons of Raspberry Chocolate Jam, finished with fresh raspberries and dark chocolate shards.

These elegant little dessert pots combine creamy mascarpone with bright fruit and the deep chocolate notes of
Raspberry Chocolate Jam.

Layered with fresh raspberries and shards of dark chocolate, they are simple to assemble yet feel beautifully indulgent.

Serves: 4

Prep time: 10 minutes

Chill time: 20 minutes

250g mascarpone

200g thick Greek yogurt or lightly whipped double cream

1 tsp vanilla extract

2 tbsp icing sugar, sifted

125g fresh raspberries

40g dark chocolate, chopped or shaved

Optional: 4 plain chocolate biscuits, crushed, for the base

In a bowl whisk together the mascarpone, Greek yogurt, vanilla and icing sugar until smooth and softly holding.

If the jam is very thick, loosen it with a teaspoon of hot water so it forms a slow ribbon.

If using biscuits, divide the crushed biscuits between four small glasses.

Spoon in a layer of cream, drizzle over a little jam and repeat to create soft ripples. Add a few raspberries between the layers.

Finish with a final swirl of jam and scatter over the chocolate shards.

Chill for around 20 minutes before serving.

Make ahead: The pots can be prepared up to one day in advance. Add the raspberries and chocolate just before serving.

Lighter version: Replace the mascarpone with all Greek yogurt and sweeten to taste.

Mocha ripple: Stir one teaspoon of instant espresso powder into the cream mixture before layering.

Cheesecake style: Add a squeeze of lemon juice to the cream and keep the biscuit base.

Children’s version: Replace the mascarpone mixture with vanilla custard for a softer dessert.

A first taste of what’s coming