raspberry cream

300ml double or whipping cream chilled
50g caster sugar
1 tablespoon Marsala (optional)
2 egg whites
225g fresh raspberries or frozen raspberries thawed
50g ratafia biscuits

Whip the cream until it is stiff.
Stir in the sugar and the Marsala if used.
Whisk the egg whites until they are stiff and fold them into the cream.
Reserve a few berries to decorate. Just before serving stir the raspberries and ratafia biscuits into the cream.
Spoon into 4 serving glasses and decorate with the reserved fruit.

Serves 4
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