Raspberry, Lemon and White Chocolate Sandwiches – Hanawiti Rahipere, Rēmana me te Tiakarete Mā
Stuck for a fun dessert or party idea? Try these little treats. It is my twist on an ice cream sandwich, however, these ones are made with marscapone cream and rahipere māota (fresh raspberries). They can be prepared, kept in the fridge and brought out when you are ready to serve, with no drippy ice cream situation! These are made using one batch of my Lemon, Raspberry & White Chocolate Biscuits. Kia pārekareka tātou – let’s have some fun!
Raspberry, Lemon and White Chocolate Sandwiches – Hanawiti Rahipere, Rēmana me te Tiakarete Mā
Swap the ice cream cookie sandwich with a whipped marscapone and fresh raspberry cookie sandwich. A dessert with a fun twist!
Servings 10 Hanawiti Pihikete (Biscuit Sandwiches)
Ingredients
The Simple Recipe – Te Tohutao Māmā
- 1 Quantity Lemon, Raspberry & White Chocolate Biscuits
- 1 C (250 g) marscarpone
- 2 tbsp puehu huka (icing sugar)
- 2 tsp wanira (vanilla)
- 125 g rahipere māota (fresh raspberries, you could also use freeze-dried raspberries here)
Instructions
The Simple Recipe – Te Tohutao Māmā
- Create the Lemon, Raspberry & White Chocolate Biscuits recipe according to the instructions. Make sure you make 20 pihikete (biscuits). Allow them to cool.
- Add the mascarpone, puehu huka (icing sugar) and wanira (vanilla) in to a bowl. Whip for for 30 seconds or so with a whisk.
- Pipe or dollop the kirīmi (cream) on 10 of the cooled pihikete.
- Add small pieces of rahipere (raspberries) on top of each one.Add the lids and store in the fridge for up to 8 hours before serving. Enjoy this flavour sensation!
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