• 1serving

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Chilled heavy cream

  2. 1/2 teaspoon 2 1/2ml Sugar

  3. 1/8 teaspoon 0.6ml Vanilla

  4. 5 Chocolate wafers

  5. (Nabisco Famous recommended)

  6. 1/3 cup 78ml Fresh raspberries

  7. Grated bittersweet chocolate - as garnish

Instructions Jump to Ingredients ↑

  1. Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.

  2. Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.

  3. Serve cake with remaining berries and garnish with grated chocolate.

  4. This recipe yields 1 serving.


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