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For the Cocoa Pie Dough

200 g all purpose flour

40 g unsweetened cocoa powder

1 pinch kitchen salt

80 g white caster sugar

150 g butter, very cold, cubed

2 tablespoons cold water

For the Chocolate Mascarpone Filling

400 g white chocolate

200 ml double cream

100 g unsalted butter

4 tablespoons mascarpone

1 cup fresh raspberries


  • Start by preparing your pie crust. Combine the flour, sugar, cocoa and salt in a large bowl.

  • Using your finger tips, cut the butter into the dry ingredients until it is in pea-size pieces.

  • Pour in water and mix just until the dough comes together. Refrigerate for at least 2 hours.

  • Remove crust dough from refrigerator. Roll out with rolling pin on a lightly floured surface.

  • Roll to a circle of about 0.5 cm thickness. Check if the dough is sticking to the surface below.

  • If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

  • Carefully place onto a 8-inch fluted pie plate (or 2 smaller ones). Gently press dough down.

  • Cut edges. Fit a circle of parchment paper into crust and fill with dried beans before baking.

  • Place the crust dough in the freezer for 15 minutes while preheating oven to 350ºF (180ºC).

  • Bake for 25-30 minutes. Let cool completely before unmolding. Meanwhile prepare filling.

  • In a saucepan bring cream to the boil. Remove from heat, add chopped chocolate and butter.

  • Let rest for 5 minutes and stir until dissolved. Add mascarpone cheese, stir until combined.

  • Spoon the filling into cocoa crust and chill until set. Decorate tart with raspberries and serve.

Recipe from La Receta de la Felicidad

Pink Ribbon Breakfast is an annual fundraising initiative of the [Australian] National Breast Cancer Foundation. Individuals can register to support the National Breast Cancer Foundation by hosting an event -be it breakfast, morning tea or some other type of get-together. Events are typically held in October, National Breast Cancer Awareness Month.

The Pink Ribbon Breakfast campaign has been running for over 10 years with loyal hosts as well as a stream of new hosts each year. In 2011, over 3,000 individuals registered to host a Pink Ribbon Breakfast event. Events were held all over the country with approximately 200,000 people attending a breakfast event.

Though the event was targeted towards the Australian population, I strongly feel that it is a worthy cause to be brought to the notice of the Mauritian community. Breast cancer is the most commonly diagnosed cancer among women in Mauritius, accounting for a total of 1239 new cases (38% of all cancers) from 2005-2008 [National Cancer Control Programme, Action Plan 2010-2014].

The increasing incidence of this disease can only be halted by generating awareness regarding the risk factors and steps to be taken for its prevention. At primary level, women are being instructed about breast self-examination and are being provided with regular screening services. There is still much to be done when it comes to the management of those who have been diagnosed with cancer.

I dedicate this post to my primary school teacher who died prematurely after a late diagnosis of breast cancer and in the memory of all cancer victims who are struggling against the disease on a daily basis. I should also acknowledge the good work being done by the team of physicians, surgeons, oncologists, pathologists, radiologists, nursing staff and NGOs to fight cancer at all levels.

For my Pink Ribbon Breakfast, I went along with the recipes provided by chef Matt Moran, who has designed them exclusively for this year’s campaign. With strawberries in abundance everywhere, I used fresh ones to flavour my pancakes and milkshake. They made a wonderful treat to the great delight of all those sharing my breakfast table today.



For the Pancakes

3 eggs, separated

480 ml buttermilk

60 g melted butter

300 g plain flour

1 teaspoon salt

1 teaspoon bicarbonate of soda

For the Raspberry Coulis

70 g castor sugar

30 ml water

200 g frozen raspberries, thawed

320 g fresh ricotta

320 g fresh mixed berries

Icing sugar, for garnish


  • In a bowl, beat egg yolks well then whisk in buttermilk and melted butter.
  • Sift the dry ingredients together and fold through the egg mixture.
  • In a separate bowl, whisk egg whites until they form soft peaks and fold into batter.

  • Lightly grease a heavy base pan and pour in 1/4 cup batter.
  • Cook until bubbles start to form on the uncooked side, then flip over.
  • Cook the other side until golden brown. To prepare the coulis, bring sugar & water to the boil.

  • Stir constantly until the sugar dissolves. Add the syrup and the raspberries to a blender.
  • Puree till smooth. Pass through a fine sieve to remove the seeds. Set aside.
  • Place the pancake in the centre of the plate and spoon on the fresh ricotta and mixed berries.



500 g frozen raspberries

200 g vanilla ice cream

100 g semi skimmed milk

30 g castor sugar

White chocolate, finely grated


  • Place raspberries, ice cream, milk & sugar in a blender and blend until smooth.
  • Place the grated chocolate in the bottom of the glass and pour the milkshake over the top.
  • Garnish with a little more grated chocolate and serve with a straw. Serves 10.

Thank you for your support!

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