Mini Chocolate Berry Cakes



  • 150 g amaretti
  • 80 g unsalted butter
  • 75 g white chocolate
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup cream
  • 250 g mascarpone
  • 0.50 teaspoon vanilla extract
  • 1 to taste strawberries
  • 2 tablespoons passion fruit pulp

Use imperial measurements


How to make Mini Chocolate Berry Cakes

  • Put biscuits in a food processor and process into fine crumbs. Add melted butter and process until large clumps form.
  • Press crumb mixture into mini muffin pans to make shells.
  • Refrigerate shells whil making the filling.
  • Melt chocolate and cream together and then cool.
  • Add mascarpone and vanilla and beat until smooth. Refrigerate mixture until required.
  • Stand chocolate mixture at room temperature 10 minutes before spooning into crumb shells.
  • Spoon some passionfruit pulp over top of each filled shell and top each with a slice of strawberry.

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