Instructions

1. Whip the cream until it holds but doesn’t go so stiff that it starts to crack. Cut the doughnuts in half – just imagine you are making a burger for dessert!
2. Spread the Choco Nussa on the base of the doughnut, divide the raspberries and form a ring around the edge of the chocolate spread. Plop a generous amount of whipped cream in the middle of the raspberries. Place the top of the doughnuts back on and give them a gentle nudge down so the cream starts to ooze out the sides. Dust with icing sugar, if desired, and serve.