Raspberry no bake dessert cups. It will melt in your mouth! Easy and Yummy!

Mix 1 tablespoon corn starch with 2 tablespoons water until well combined.

Add 275g raspberries (frozen or fresh) and 2 tablespoons sugar to a saucepan.

Add 1/2 teaspoon lemon juice and mix well over medium heat until the raspberries are soft.

Blend the mixture until smooth, ensuring there are no bits.

Add the corn starch and water mixture prepared earlier to the blended raspberry sauce.

Keep the sauce on medium heat and mix until it starts to thicken slightly.

Let the raspberry sauce cool down completely for about 2 hours.

Crumble 150g Madeira cake (or pound cake, loaf cake, sponge cake, or vanilla muffins).

Pour half of the cooled raspberry sauce into a 1/2 cup (125g).

Put the other half of the raspberry sauce into a piping bag.

In a bowl, combine 250ml whipping cream (minimum 33% fat) with 2 tablespoons sugar and 1/2 teaspoon vanilla extract.

Whisk the cream mixture until stiff peaks form, stopping as soon as peaks hold their shape.

Using a 1B piping nozzle, layer the crumbled cake in the bottom of 4 x 220ml cups and press down gently with the back end of a meat hammer.

Add a layer of the whipped cream on top of the cake crumbs.

Pipe a layer of raspberry sauce on top of the cream layer.

Repeat the layering with more cake crumbs, pressing down gently.

Finish with another cream layer on top.

Decorate with mint leaves and fresh raspberries if desired.

Equipment Needed

Spice Level:

Allergens