method
1. Lightly whip double cream and fold into marscapone with a drop of vanilla essence. Take the almond or Madeira cake and cut into slices.
2. Place 1/2 the slices snugly in the bottom of two large glasses and drizzle each with 1 tablespoon of the sweet wine.
3. Top with half of the raspberries and then some of the cream. Add more cake, then wine, then raspberries and finish with cream and a sprinkle of crushed ameretti biscuits.
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