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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