Go Back
–+ servings

Love-Struck Raspberry Whip

A simple no-bake Valentine’s dessert layered with crushed raspberries, soft whipped cream flecked with fresh berries, and finished with shaved white chocolate. Ready in 10 minutes and perfect for sharing.
Print Recipe Pin Recipe
Prep Time: 10 minutes
10 minutes
Course: Dessert
Cuisine: Modern British
Keyword: Valentine’s Day Raspberry White Chocolate No Bake Whipped Cream Easy Dessert Date Night Dessert Pots Romantic Dessert Make Ahead Dessert
Servings: 4
Calories: 375kcal
Cost: £6

Equipment

  • Mixing bowl
  • Electric whisk or hand whisk
  • Fork
  • Serving glasses or small glass pots
  • Vegetable peeler
  • Spoon

Ingredients

  • Raspberry Layer
  • 200 g fresh raspberries
  • 1 –2 tsp caster sugar
  • 1 tsp lemon juice optional
  • Raspberry Cream
  • 300 ml double cream
  • 1 tbsp icing sugar
  • ½ tsp vanilla extract
  • 50 g fresh raspberries lightly crushed
  • To Finish
  • 40 g white chocolate shaved into curls
  • Extra fresh raspberries
  • Raspberry coulis optional

Instructions

  • Prepare the raspberries
  • Add the raspberries, caster sugar and lemon juice to a bowl.
  • Lightly crush with a fork and leave for 5 minutes until juicy.
  • Whip the cream
  • Add the double cream, icing sugar and vanilla extract to a mixing bowl.
  • Whisk until soft peaks form.
  • Fold through the lightly crushed raspberries so the cream is softly flecked pink.
  • Layer the dessert
  • Spoon a layer of crushed raspberries into each glass.
  • Add a layer of raspberry-flecked cream.
  • Repeat until the glasses are filled.
  • Finish
  • Top with fresh raspberries and shaved white chocolate curls.
  • Add a little raspberry coulis if using.
  • Serve immediately.

Notes

Best assembled just before serving so the layers stay fresh.
Use mascarpone for a richer, thicker cream.
Add freeze-dried raspberries for extra colour and crunch.
Shave the white chocolate with a vegetable peeler for soft curls.
Strawberries can be used instead of raspberries.

Nutrition

Serving: 1803 | Calories: 375kcal
Tried this recipe?Let us know how it was!