- Thaw Profiterole Cake according to package directions.
- Warm a serrated knife under hot running water. Dry.
- Slice the cake into 8 portions starting about ¾-inch (2 cm) from the end of the cake. For a clean cut, run the knife under hot water between each slice.
- Drizzle dessert plates in a zigzag pattern with the Raspberry Drizzler. Top with cake pieces; garnish with berries and mint sprigs.
CHEF’S SECRET
Sprinkle a little icing sugar on the cake before serving to create a “snowy” visual effect and extra touch of sweetness.
- Blend fresh raspberries with some sugar and lime juice for a unique, flavourful homemade sauce.
- Experiment with different fruits depending on what’s in season: strawberries in summer, blackberries in autumn, or kiwis for an exotic touch.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Make sure to serve the cake at the right temperature. Profiteroles are best slightly chilled, which helps maintain their crispy exterior and creamy interior.
The Profiterole Cake with Raspberry Drizzler and Berries is a true culinary masterpiece, a delight for the eyes and the palate. Picture a cake of soft, light profiteroles, each filled with a creamy custard and topped with melting chocolate. This perfectly portioned cake is served on a bed of raspberry and lime coulis for a tangy, refreshing flavour that pairs wonderfully with the sweet chocolate. Fresh berries add colour and freshness, while mint sprigs provide an aromatic touch. Each bite is an explosion of textures and flavours, a harmonious blend of creamy sweetness and fruity tartness, perfect for concluding a meal.