Round off any meal with this sublime chocolate cream filled with biscotti and rum infused dried cranberries.


  • Infused Cranberries

  • 100g Ocean Spray® Craisins® Dried Cranberries

  • 30ml sherry

  • 30ml dark rum

  • Cremeaux

  • 50g liquid glucose

  • 50g sugar

  • 2 egg yolks

  • 4g gelatine sheets

  • water

  • 100ml cream + 150ml cream, whipped

  • 100ml milk

  • ½ vanilla pod

  • 250g dark chocolate, broken up into pieces

  • Biscotti

  • 250g caster sugar

  • 2 eggs

  • 200g plain flour

  • 1 tsp baking powder

  • 100g pistachios, shelled

  • 70g Ocean Spray® Craisins® Dried Cranberries

  • To Serve

  • Raspberries, to decorate

  • Salt, to season


  • 1.

    For the infused cranberries, place the Ocean Spray® Craisins® Dried Cranberries into a small bowl with the sherry and rum. Mix thoroughly and allow to soak overnight.

  • 2.

    Whisk glucose, sugar and egg yolks in a mixing bowl until pale.

  • 3.

    In a separate bowl, bloom the gelatine by soaking in water. Set aside.

  • 4.

    Heat cream and milk in a saucepan with the vanilla, and bring to a simmer.

  • 5.

    Pour over egg mixture and fold through. Once incorporated, return to heat.

  • 6.

    Once just below a simmer, remove from heat. Add bloomed gelatine and stir.

  • 7.

    Pour over broken up chocolate and incorporate till silky.

  • 8.

    Fold chocolate mixture through whipped cream.

  • 9.

    Pour mixture into container. Allow to cool and refrigerate.

  • 10.

    For the biscotti, preheat oven to 180°C.

  • 11.

    Beat sugar and eggs until light and fluffy.

  • 12.

    In a separate bowl, sift flour and baking powder. Add to sugar and egg mixture and fold to combine.

  • 13.

    Add pistachios and Ocean Spray® Craisins® Dried Cranberries and mix thoroughly to form a dough.

  • 14.

    Roll dough into a log on a lightly floured bench top and place on a lined baking tray.

  • 15.

    Pat lightly to flatten the dough, and then bake in oven for 30 minutes.

  • 16.

    Remove roll from oven and allow to cool for 10 minutes.

  • 17.

    Reduce oven temperature to 130°C. Slice biscotti into 1cm thick slices and lay flat on baking tray.

  • 18.

    Bake for a further 15-20 minutes until biscotti are crisp and lightly golden in colour. Set aside and allow to cool.

  • 19.

    To assemble, crush biscotti into a rough crumble and lay onto serving plates. Spoon dark chocolate cremeaux onto biscotti crumble as desired. Season with a small pinch of salt.

  • 20.

    Serve dessert garnished with fresh raspberries and infused cranberries.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 498kj
  • Fat Total 17g
  • Saturated Fat 8g
  • Protein 7g
  • Carbohydrate 82g
  • Sugar 49g
  • Sodium 339mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by Ocean Spray.

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