For the raspberry cream towers, line the baking tray with baking paper or grease it. Beat butter and sugar until fluffy, stir in dark chocolate.
Add flour and mix to a smooth dough. Roll out the (shortbread) dough on a lightly floured surface and cut out 18 circles about 8 cm in size.
Place on the baking tray and bake in a preheated oven at 200 °C for 10 minutes. Let cool (best on the tray) and set aside 100 g raspberries.
Puree the rest with powdered sugar, pass through a sieve and chill. Set aside 2 tsp of the whipped cream (not yet whipped), whip the remaining whipped cream until stiff.
Stir in milk and melted chocolate. For each turret, pour some raspberry sauce onto a plate. Make patterns along the edge with the reserved whipped cream.
Place a shortbread circle on the plate and top with some chocolate topping cream. Place 2 or 3 raspberries on top. Place another short pastry circle on top, layer cream, raspberries as before and place another circle on top.
Then sprinkle some powdered sugar on top and the turret is ready. Repeat this sequence for all other towers.
Preparation Tip:
The short pastry can also be bought ready-made, which saves time. If you like, sprinkle pistachios or chocolate sprinkles over the raspberry cream towers.
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