Beat the chilled chocolate cream with an electric mixer until stiff peaks form, but not so much that it becomes unspreadable. Spread 1/3 of the cream over the bottom of the bread tin. Top with half of the raspberries, brownies and sponge cake. Repeat with the remaining ingredients, finishing with a layer of cream. Cover with plastic wrap and freeze for 6 hours or until the parfait has set.
RICARDO Silicone Whisk
This silicone whisk allows you to whip cream, sauces and eggs efficiently.