INGREDIENTS
1 cup
Raspberries, fresh or frozen
1
Egg, large
1 tsp
Baking powder
1 tsp
Baking soda
1/4 cup
Brown sugar, packed dark
1/4 cup
Chocolate sprinkles
55 g
Dutch processed cocoa
1/4 tsp
Salt
1 tsp
Vanilla extract
250 g
White chocolate
1/2 cup
White sugar
113 g
Butter, unsalted
1 cup
Thickened cream
260 g
/ 9oz) plain (ap) flour