Anzac Biscuit Dessert With Icecream, Cream and Raspberries Recipe Video

GETTING READY:
1)Make a batch of Anzac biscuits. Save enough for your dessert and keep the rest for tea and coffee breaks. Bet they don’t hang around for long!
2)Make the raspberry coulis. Whisk the Chantilly cream and save it in the fridge until required. Carefully crumble a chocolate flake and place it in a small clean dish.

MAKING:
3)Place a biscuit onto each plate.
4)Spoon the cream into a clean piping bag fitted with a star tube. Pipe some of the cream over the biscuit. 5)Next, neatly arrange some fresh raspberries to cover the cream. Lay another biscuit on top and pipe a touch more cream across the top of the biscuit. Cover this with the crumbled chocolate flake.
6)Cut a few thin strips of paper and lay across the top of the chocolate flake, so that you have lines of chocolate and lines of paper.
7)Dust quite liberally with sieved icing sugar. Carefully remove the strips of paper, hopefully leaving you with a neat-looking top to the desserts.
8)Garnish the plates with a touch of coulis and a few extra fresh raspberries scattered around.
9)Place a nice scoop of ice cream onto each plate and insert an Anzac biscuit into the ice cream and serve.

SERVING:
10)Serve immediately and enjoy!

NOTE:
This recipe has been added this recipe to show how easy it is to make up a nice dessert with just a few bits and pieces lying around ready to be used up. You could try using round shortbread biscuits and exchange the raspberries for fresh strawberries.