1 punnet of raspberries
80 g (3 oz) almond or Madeira cake, cut into slices
scant 1/2 (us) cup (100 ml) double cream (heavy cream)
100 g (3 1/2 oz) marscapone
drop of vanilla essence
1 tbsp sweet wine
ameretti biscuits, crushed
80 g (3 oz) almond or Madeira cake, cut into slices
scant 1/2 (us) cup (100 ml) double cream (heavy cream)
100 g (3 1/2 oz) marscapone
drop of vanilla essence
1 tbsp sweet wine
ameretti biscuits, crushed
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.
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.
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
