Ingredients
6-8 shortbread biscuits
150ml/¼ pint double cream, whipped
75g/2½oz fudge, chopped
2 tbsp Greek yoghurt
2 tbsp raspberries, lightly crushed in a bowl
a length of ribbon
clear honey, for drizzling
Method
1. Place a chefs' ring onto the centre of a plate. Stand the shortbread biscuits on their ends and line the inside of the ring.
2. Place the whipped cream into a bowl and fold the fudge, yoghurt and half the raspberries into whipped cream.
3. Fill the lined chefs' rings with the whipped cream mixture.
4. With a palate knife, level off the cream mixture to the top of the chefs' ring.
5. Place the remaining raspberries on top of the mixture and carefully remove the ring.
6. Wrap the ribbon around the charlotte and tie in a bow.
7. To serve, drizzle the plate around the charlotte with the clear honey.
