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Ingredients
  • 3 punnets fresh raspberries
  • For the almond croquante:
  • 200g whole blanched (skinned) almonds
  • 200g caster sugar
  • For the crema di mascarpone:
  • 200g mascarpone
  • seeds from ½ vanilla pod
  • 50g icing sugar, sifted
  • 2 tbsp Marsala or to taste
  • 150ml double cream
Steps
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