Ingredients (serves 6)

• For the Semifreddo:
• 300 ml thickened cream
• 200 g tin of NESTLE sweetened condensed milk
• 100 g PLAISTOWE Premium White, melted
• For the White Chocolate Cake:
• 185 g butter
• 1/2 cup caster sugar
• 1tsp vanilla essence
• 3 eggs
• 150 g PLAISTOWE Premium White Choc, melted
• 1 3/4 cup self raising flour
• 1/4 cup milk
• NESTLE BAKERS' CHOICE white chocolate bits for decoration
• pink decorating sugar
• champagne glasses for serving
• extra PLAISTOWE Premium White Choc, melted ...for the glass rims and inside glasses.
• RASPBERRIES
• raspberry or mixed berry premium topping

Method

1. For the semifreddo: Lightly grease a slab tin.
2. Using an electric mixer, beat cream and NESTLÉ Sweetened Condensed Milk, beat until thick and creamy, fold in 100g melted PLAISTOWE Premium White.
3. Spoon mixture into slab tin and level out, place in freezer, freeze for 6 hours or overnight.
4. For the White Chocolate Cake: Preheat oven to 180°C. Line a 23cm deep round cake tin with baking paper.
5. Beat butter, sugar and vanilla until creamy. Add eggs one at a time, beating well. Beat in PLAISTOWE Premium White Choc.
6. Fold in sifted flour alternately with milk.
7. Spoon into cake tin and bake 45-50 minutes until cooked. If cake becomes too dark, cover loosely with foil after 30 minutes. Cool cake on a wire rack.
8. To assemble the Parfait:
9. Dip the rims of the glasses in the melted white chocolate, then into the pink sugar.
10. Drizzle some white chocolate into the glasses in the form of lace work.
11. Carefully 1/4 the raspberries, leaving enough whole for decoration on glasses. Crumble some and break some white choc cake into chunks.
12. Place raspberries, cake, semifreddo and topping into the serving glasses.
13. Finish with a dollop of semifreddo and NESTLE BAKERS' CHOICE white choc bits.
14. Enjoy!