S.A.T. Royal

Ingredients
170 g finely crushed chocolate wafer cookies
45 g butter, melted
475 ml heavy cream
100 g white sugar
5 ml vanilla extract
120 ml raspberry syrup
252 g thin chocolate wafers
30 g fresh raspberries (optional)
2 g chopped fresh mint leaves (optional)
20 g semisweet chocolate curls (optional)

Preparation
1. To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
2. To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
3. Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
4. Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
 

Original Recipe Yield (12 servings)

Ingredients
4 squares White Chocolate, melted
1 (8 ounce) package Cream Cheese, softened
1 cup cold milk
1 (3.4 ounce) package Vanilla Flavor Instant Pudding
2 cups thawed Whipped Topping, divided
1 (10.5 ounce) package frozen prepared pound cake, partially thawed, cut into 30 thin slices
1/4 cup raspberry jam, warmed
1/2 cup fresh raspberries

Preparation
Beat chocolate and cream cheese with mixer until blended. Gradually beat in milk. Add dry pudding mix; beat until well blended. Whisk in 1 cup COOL WHIP. Arrange 10 cake slices on bottom of 9-inch round pan lined with plastic wrap; brush with half the jam. Cover with half the pudding mixture. Repeat all layers. Top with remaining cake. Refrigerate 3 hours. Invert dessert onto plate; remove pan and plastic wrap. Top with remaining COOL WHIP and berries.

Ingredients

• 180g digestive biscuits
• 75g melted butter
• 100g milk chocolate
• 300g cream cheese
• 200ml double cream
• 75g sugar
• 150g raspberries
• icing sugar
• chocolate melted, to serve (optional)

Preparation
Crumble the digestives in a food processor, add the melted
butter and mix well. Place in a 20cm flan ring with a push-up
base and pat down with the back of a spoon. Melt the chocolate
in a microwave or a glass bowl set over a pan of simmering
water. Mix the cream cheese, cream and sugar together until
smooth. Add the raspberries and stir in, then add the melted
chocolate and quickly swirl through. Spoon into the flan ring
and smooth the top with a palette knife, then place in the
fridge and chill for 2 hours. Serve dusted with icing sugar and
a little melted chocolate if you like.