Description
A delicate, no-bake vanilla cream slice with a buttery biscuit base, filled with luscious vanilla mousse and raspberry gummy swirls, topped with powdered sugar and ruby red jelly dots — a visually striking and delightful dessert.
Ingredients
Units
Scale
- 200g digestive biscuits (or graham crackers), crushed
- 100g unsalted butter, melted
- 500ml heavy cream
- 250g cream cheese, softened
- 100g white chocolate, melted and cooled
- 100g powdered sugar
- 1 tsp pure vanilla extract
- 5g gelatin powder
- 2 tbsp cold water
- 100g raspberry jam
- 1 tbsp water (for thinning jam)
- Red gummy or fruit jelly dots for topping
- Extra powdered sugar for dusting
Instructions
- Line a rectangular baking tray (8×12 inch) with parchment paper.
- Mix crushed biscuits with melted butter until well combined. Press the mixture evenly into the base of the pan. Refrigerate to set.
- In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
- Gently heat the gelatin until fully dissolved, then let cool slightly.
- Beat cream cheese until smooth. Add in the melted white chocolate, powdered sugar, vanilla, and dissolved gelatin. Mix until smooth.
- In a separate bowl, whip the cream until stiff peaks form. Fold gently into the cream cheese mixture.
- Warm the raspberry jam with 1 tbsp water until pourable. Spoon a few ribbons of jam into the filling and swirl lightly.
- Pour the vanilla cream mixture over the chilled base, smoothing the top. Chill for at least 4 hours or until fully set.
- Once set, place red gummy dots evenly over the top, dust generously with powdered sugar, and slice into neat rectangles.
Notes
- Make sure the gelatin is fully dissolved to ensure a smooth set.
- Use full-fat cream cheese for best texture.
- Chilling overnight can help achieve firmer slices.
Nutrition
- Serving Size: 1 slice
- Calories: 295 kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 60mg
