Raspberry, mascapone and honeycomb dessert cups

Ingredients:

• 12 small dark chocolate dessert cups (available from Woolworths/Coles)
• 250g mascarpone
• 200ml thickened cream
• 2 tbsp icing sugar
• 1 50g Cadbury Crunchie Chocolate Bar
• 1 punnet of raspberries

Method:

• Whip cream and icing sugar with electric beaters until firm peaks form.
• Carefully fold in container of mascarpone and crushed Crunchie bar, taking care not to over-mix as mascarpone will curdle.
• Transfer mix to piping device (sandwich bag works fine) and pipe mixture into each dessert cup, filling almost to the top.
• Place 1 raspberry on top of each dessert cub, pushing gently to secure.
• Chill for at least 1 hour before serving.

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