No Bake Raspberry Cookies

Add the raspberries and sugar to a saucepan over medium-high heat cook for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on top. Pour the raspberry mixture through the sieve and press it firmly with a spatula or spoon to strain out the seeds. Reserve 75 grams of the raspberry mixture and put the rest in a piping bag.

Heat the heavy cream almost to a boil. Then add the pieces of white chocolate (250 grams) and let it sit for 1 minute. Mix until smooth.

Put the white chocolate ganache in a deep bowl and add a portion of the raspberry mixture (75 grams). Mix together until smooth.

Melt the butter over low heat in a saucepan.

Put the tea biscuits and powdered sugar in a food processor and grind finely.

Put the finely ground tea biscuit in a deep bowl and add the melted butter. Mix together

Meanwhile, melt the white chocolate (125 grams) using a double boiler.

Spread the cookie dough evenly over the bottom of a dish or baking pan. Press it firmly using the bottom of a spoon. Add the raspberry mixture and spread it evenly over the cookie dough. Then add the melted white chocolate and spread it evenly.

Drizzle the raspberry mixture on top and use a toothpick to create a decorative pattern.

Place the raspberry cake, covered, in the refrigerator to set, preferably overnight. Cut the cake into pieces the next day.