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Raspberry, Chocolate and Amaretti Layer

This effortlessly elegant make-ahead dessert recipe is ideal for entertaining. The subtle sweetness of the ruby-red raspberry layer compliments the richness of the silky smooth chocolate - both alternating between layers of blitzed soaked amaretti biscuit crumbs and whipped cream. A luxurious layered dessert with an array of tastes and textures to impress your guests...


Chocolatier’s Tip

The amaretti biscuits give this a delicious almond undertone. For a wonderfully warming spiced flavour, try swapping for gingernut biscuits. You can also use raspberry coulis instead of fresh raspberries, if you prefer. You can make this recipe gluten free by using gluten free biscuits. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

6 people


  • 350 ml double cream
  • 100 g Lindt EXCELLENCE Raspberry Intense Dark Chocolate, roughly chopped
  • 14 amaretti biscuits (see Tip)
  • 4 tbsp Amaretto liqueur
  • 2 tbsp icing sugar
  • About 200 g fresh raspberries (see Tip)
  • 1 tsp gold leaf (optional)
  • 6 squares of Lindt EXCELLENCE Raspberry Intense Dark Chocolate


Step 1.

Pour 100 ml of double cream into a medium saucepan and bring to a simmer.

Step 2.

Put the chopped chocolate into a heat-proof bowl and pour over the hot cream. Whisk until you have a smooth, melted chocolate ganache (it will be flecked with raspberry pieces). Leave to cool to room temperature.

Step 3.

Crush the arametti biscuits until similar to breadcrumbs (you can do this in a pestle and mortar or by pulsing in a food processor). Tip into a bowl and pour over the amaretto liqueur. Mix well with a teaspoon to coat.

Step 4.

In a separate bowl, whip the remaining 250 ml cream with the icing sugar to form stiff peaks - take care not to over whip.

Step 5.

Fold half of the whipped cream into the chocolate ganache and mix until smooth. Spoon the chocolate ganache cream and plain whipped cream into separate piping bags fitted with plain nozzles and chill for 30 minutes.

Step 6.

Meanwhile chop 150 g of the raspberries (you may not need the remaining 50 g as the exact number will depend on the number of layers you have - any leftovers can be served alongside).

Step 7.

Set out 6 small dessert glasses on a flat surface. Pipe a small amount of chocolate mousse into the base of each. Sprinkle with the blitzed biscuit crumbs and chopped raspberries. Pipe a layer of whipped cream, then sprinkle with more amaretti crumbs. Repeat until full - the exact number of layers (and the thickness of each) will depend on the shape of your glasses.

Step 8.

Top with amaretti crumbs, gold leaf (if using) and a square of Lindt EXCELLENCE Raspberry Intense Dark Chocolate. Serve with any remaining raspberries, if wished.


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