Ingredients
110g/4oz mascarpone
2 tbsp icing sugar
squeeze lemon juice
3 almond biscuits
handful raspberries
icing sugar, to dust
Method
1. Mix the mascarpone, icing sugar and lemon juice in a bowl.
2. Spread the mixture onto an almond biscuit, top with raspberries and place another biscuit on top. Repeat this to stack up in layers.
3. Dust generously with icing sugar.
4. Carefully, using a hot skewer, make caramelised criss-cross lines along the top to decorate.
