Raspberry Cream Filled SuperWines

Raspberry Cream Filled SuperWines

Pretty, pink and perfect as a treat, using Griffin's iconic SuperWine biscuits! 

  • 1 pack Griffin's SuperWine biscuits 
  • cups heavy cream
  • 130 grams granulated sugar
  • 2 tsp. vanilla extract
  • 1 1/2 cups fresh or frozen raspberries

Raspberry Filling 

  1. In a small pot on medium heat, add in raspberries and 130 grams sugar, stirring occasionally until raspberries have broken down and syrup has thickened slightly. Be patient with this one!
  2. After 10 minutes, take syrup off the heat and let cool for 5 minutes. Once cooled, push syrup through a fine-mesh strainer to remove seeds. Allow strained syrup to cool completely by putting it in the fridge for 30 minutes - 1 hour.
  3. Close to serving time, beat the cream with electric or hand mixer until a soft peak forms. Pour in syrup and gently beat for another 20 seconds. Remember to not overmix. 
  4. Add cream to piping bag, or ultimately you can use a teaspoon. 



1. Pipe or spoon raspberry cream onto a SuperWine biscuit, and place a second biscuit on top. Repeat to your desired amount. 

Serve immediately & enjoy! 

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Griffin’s, New Zealand’s favourite biscuit bakers, has been delighting Kiwis' taste buds for over 150 years. Whether it is a seriously dunkable Gingernut or a truly indulgent ToffeePop, everyone has a favourite Griffin’s bikkie.

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