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Raspberry and Almond Pudding

ingredients

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

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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