My all time favorite cake filling would have to be Raspberry Cream. Since we are approaching Valentines day, I was in search of filling with a natural pink color. I figured what better fruit to experiment with for a pink tart filling than raspberries. The combination of tart and sweet creates a delicious and balanced flavor. The tart raspberries cut into the sweetness of the white chocolate and pairs perfectly with the cream. This recipe is super quick & easy, let me know if you love this recipe as much as I do!
Prep time: 15 minutes or less
Recipe & instructions
Heat 4oz cream & handful of raspberries in a pan on simmer (don’t boil to avoid curdling)
Crush raspberries then strain mixture
Mix in 5oz melted white chocolate until smooth
Allow to cool & serve 😋