Serves 8–10

Ingredients

1 large vanilla sponge ( 23 cm)
1 x 250 ml bottle Nicholson’s Raspberry Passion
1 x 250 gm Nicholson’s Simmered Dessert Cherries
1 x 250 gm Nicholson’s White Belgian Chocolate Mousse
1 x 600ml Whipping Cream

Method

Prepare the Belgian white chocolate mousse as per the standard recipe on the packaging. Slice sponge in three even layers. Spread raspberry passion over the bottom layer.

Cut the cherries into halves or quarters and divide into two even amounts. Sprinkle one half of the cherries over the raspberry layer and top with some of the cherry and kirsch syrup.

Spoon on a quarter of the finished mousse and spread evenly over the cherries. Place the next layer of sponge on top and repeat the previous steps. On the top layer of sponge, evenly pour on the remaining syrup and then spread the remaining mousse over the top and sides of the cake.

Decorate with strawberries or anything that is appropriate for the occasion.

Notes

Sponge finger biscuits can also be used, similar to the Italian Tira Mi Su
Raspberry Passion is a dessert sauce made by Nicholson Fine Foods.
It can be substituted with a good quality raspberry jam thinned with kirsch
or Grand Marnier.

Simmered Dessert Cherries are made by Nicholson Fine Foods. They can be substituted with good quality dessert style black cherries available in gourmet food stores and supermarkets.

Note: This cake should only be eaten by those people who would like to experience heaven on earth.

Click here for printable pdf of this recipe:
Nicholson_Recipe_WhiteForestCake.pdf