Makes: 550 grams
This raspberry ganache is not only fresh in
taste but also lip-smacking delicious!
It pipes beautifully and pairs wonderfully as a filling for your sponge cakes, perhaps with a layer of mascarpone frosting nestled in between.
At the very end, I add just a hint of Greek yogurt—not too much. You can skip this step, but it introduces a subtle tanginess that enhances the ganache, making it even more irresistible.
I hope you love it as much as I do!
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