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Raspberry Swirl Topping

Raspberry Swirl Topping - Quirky Cooking

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Raspberry Swirl Topping

tin of smooth coconut cream (do not shake it up!)

a batch of Raspberry Coulis.

Raspberry Coulis

200g raspberries

40g Rapadura (or preferred sweetener – see this list of sugar alternatives)


1. Cook raspberries and Rapadura (or preferred sweetener) in Thermomix for 4 min/90C/speed 4. Strain through a fine sieve to remove seeds. Set aside to cool.

2. Don’t shake up the tin of coconut cream! When you open the tin, scoop the thicker cream off the top into a small dish. Whisk cream with a fork until it’s nice and smooth.

3. Using a teaspoon, blob some cream onto the top of the chocolate-covered heart cake in the shape of a heart, rounding the edges with a butter knife to neaten.

4. Drizzle on a few small blobs of raspberry coulis.

5. Using a toothpick, swirl the cream and the coulis together – don’t ‘over-swirl’ or it will all run together. Less is more.