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Raspberry and White Chocolate with Salted Caramel

This Carte d'or deconstructed Charlotte it is easy to make and it will delight your guests!
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  • Serves


  • Difficulty


  • 4 scoops of Carte D'Or Caramel (200 g / 400 ml)
  • 250 g mascarpone
  • 150 g raspberries
  • lemon zest
  • 15 g grated chocolate
  • 2 tsp single cream
  • 125 g long all-butter biscuit
  • 50 ml raspberry coulis and sprig of mint for garnish
  • 1 Mix the mascarpone with the raspberries in a bowl. Add the lemon zests and the grated white chocolate.
  • 2 Pour the fresh cream and mix until all ingredients are well incorporated.
  • 3 Split the mix into four pots. Arrange the butter biscuits around, leaning against the edges of the pots.
  • 4 Add a scoop of Carte D'Or Salty Caramel ice cream in the heart of the dessert.
  • 5 Cover with raspberry sauce, garnish with a sprig of mint. Serve immediately.