White marquise

Prepare the raspberries in liqueur. Place the raspberries in a bowl and add enough raspberry liqueur to cover. Leave for several hours (or overnight) to marinate.

Make the raspberry syrup. Place the caster sugar and water into a heavy based saucepan and bring to the boil. Remove from the heat, add the raspberry liqueur and set aside.

Make the dark ganache. Pour the cream into a saucepan and slowly bring to the boil. Remove from the heat and add the dark chocolate, stirring constantly until the chocolate has melted and the mixture is smooth and glossy.

Take one of the prepared sponge cakes and place in the bottom of your chosen cake ring or mould. Brush with some of the raspberry syrup. Pour over some of the dark ganache and add some of the marinated raspberries. Repeat the layers until you reach the top of the mould. Leave overnight in the freezer.

The following morning, make the white ganache. Pour the cream and glucose into a saucepan and bring gently to the boil. Add the white chocolate, stirring stir gently but thoroughly, until the chocolate has melted and the mixture is smooth and glossy.

Remove the cake from the freezer and ease it carefully out of the mould (gentle use of a blow torch may help). Turn the cake onto a wire rack and pour over the warm white ganache, using a palette knife to give a smooth finish. Transfer the cake to a serving plate and leave to set.