English Raspberries with Crema Di Mascarpone and Almond Croquante

thehappyfoodie.co.uk

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

3 punnets fresh raspberries

subheading: For the almond croquante:

200g whole blanched (skinned) almonds

200g caster sugar

subheading: 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

Directions at thehappyfoodie.co.uk

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