Ingredients
Crust Ingredients
200gm chocolate biscuits, finely crushed
75gm butter, melted
Filling Ingredients
500ml cream
395gm sweetened condensed milk
Juice and zest of 2 mandarins
2 tbls honey
2 cups Season’s Choice Raspberries, frozen and crushed
Extra to garnish
Method
Line the bottom of a 20-22 cm spring form cake pan. Combine the biscuits and butter and press the mix into the base of prepared cake pan to form a crust. Place in freezer to set. Meanwhile, place cream in a large bowl and whip to firm peaks. Gradually fold in remaining ingredients until well combined. Pour cream mix on top of set crust and sprinkle with extra raspberries to garnish. Place in freezer for at least 4 hours or over night to set. To serve, remove cake from freezer and let sit for 10 minutes before cutting.
Chef's Tip
You can place raspberries in a food processor to crush or simply press firmly on the bag to break up the berries!