These Raspberry & White Chocolate Meringue Cake Jars layer chocolate cake, raspberry frosting, jam, berries, and meringue kisses for a perfectly indulgent treat. Ideal for parties or make-ahead desserts, they’re effortless, playful, and irresistibly shareable.
Makes 4 generous jars or ramekins
Ingredients
For the layers
• 200g chocolate cake (shop-bought or homemade), cut into chunks
• 200ml double cream
• 120g cream cheese, softened
• 3 tbsp icing sugar
• 3 tbsp raspberry purée (blended fresh or frozen raspberries, sieved)
(or ready-made raspberry or vanilla icing, if you’d rather keep things easy)
• 4–6 tbsp raspberry jam
• 150g fresh raspberries
• A handful of The Glorious Mess Raspberry & White Chocolate Meringue Kisses
• White chocolate shavings, to finish
Method
1. Make the raspberry frosting (or grab a shortcut)
If you’re making your own:
In a bowl, whip the double cream until softly holding its shape.
In a separate bowl, beat the cream cheese with the icing sugar and raspberry purée until smooth.
Gently fold the whipped cream through the raspberry mixture to create a soft, pink frosting.
If you’re using shop-bought icing instead, simply have it ready to layer.
2. Spoon a layer of chocolate cake chunks into the bottom of each jar or ramekin, pressing them down lightly.
3. Dollop over a layer of raspberry frosting (or shop-bought icing), followed by a small spoonful of raspberry jam.
4. Scatter over a few fresh raspberries, gently pressing them into the frosting.
5. Add another layer of chocolate cake, more raspberry, another swirl of jam and a final scattering of fresh raspberries.
6. Just before serving, pile the tops with The Glorious Mess Raspberry & White Chocolate Meringue Kisses.
7. Finish with a generous scattering of white chocolate shavings over the top for an extra indulgent flourish.
