Friday, April 15, 2011


For the crust:
300 grams chocolate biscuits
50 ml whipped double cream
1 teaspoon good vanilla
For the filling:
350 gr seedless raspberry jam
250 ml double cream
200 gr white chocolate

For the crust, put the biscuits in a food processor and pulse into fine crumbs, then add vanilla and pulse a few more times. Transfer the crumbs in another bowl, fold in the whipped cream and combine well. Press into the bottom of a 9-inch spring-form pan and leave it in the fridge to chill. For the filling, heat the jam with one tablespoon of water until thickened, then add the chopped up chocolate and mix until melted and combined. Leave it aside to cool. Take the crust out of the fridge. Whip up the cream and gently fold it in the chilled jam and chocolate mixture. Pour the filling over the crust and leave it overnight to chill and firm up. The pie is very rich, so serve it sliced thinly with black coffee.


  1. DIVOTA ! Jednostavno za pripremiti a tako dobroooooo izgleda! U ukus ne sumnjam nimalo!

  2. odličan kolač, čokoladno sa keksićima a opet tako osvježavajuće, džem od malina mi se ovdje jako sviđa !

  3. Mmm, ovo mi se cini jako fino, nesto poput sladoleda!:)) p.s. simpaticna mi je i kasicica...:D

  4. What a beautiful pie. Perfect for spring!

  5. This really looks amazing. I am new to your blog and have spent some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary

  6. Thank you, Mary, I'm really honoured you like my recipes and ideas :)

  7. Oh my goodness! This sounds so delicious!

  8. privukla me fotografija, onda sam procitala recept :-)...svidja mi se jako!!


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