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.
