Bring a large saucepan of lightly salted water to the boil. Add the fusilli and cook for 8 - 10 minutes until tender, but still firm to the bite. Drain the fusilli thoroughly, return to the pan and set aside to cool.

Using a spoon, firmly press 225 g (8 oz) 1 1/3 cups of the raspberries through a sieve (strainer) set over a large mixing bowl to form a smooth puree (paste).

Put the raspberry puree (paste) and sugar in a small saucepan and simmer over a low heat, stirring occasionally, for

5 minutes.

Stir in the lemon juice and set the sauce aside until required.

Add the remaining raspberries to the fusilli in the pan and mix together well. Transfer the raspberry and fusilli mixture to a serving dish.

Spread the almonds out on a baking tray (cookie sheet) and toast under the grill (broiler) until golden brown. Remove and set aside to cool slightly.

Stir the raspberry liqueur into the reserved raspberry sauce and mix together well until very smooth. Pour the raspberry sauce over the fusilli, sprinkle over the toasted almonds and serve.

You could use any sweet, ripe berry for making this dessert. Strawberries and blackberries are especially suitable, combined with the correspondingly flavoured liqueur.

Alternatively, you could use a different berry mixed with the fusilli, but still

pour over raspberry sauce.