Chocolate And Raspberry Macaron/Meringue Mess

• 75g crushed/broken up (chocolate) macarons or (chocolate) meringues
• 200g whole raspberries
• 2 tablespoons icing sugar
• 40 ml cream
• 2 tablespoons creme fraiche
• 2 tablespoons chocolate liqueur (like Baileys Irish Cream or the White Liqueur in Tia Maria), Optional
• To garnish: mint leaves, whole raspberries and mini macaron halves or meringue cuhnks

1. First make the macaron cream - Place all but 10-12 raspberries in a bowl and gently crush.
2. Add the sugar, liqueur, cream and creme fraiche to the raspberries and stir well to combine. Then add the 10-12 whole raspberries. Stir again and place a lid over the cream/wrap some cling film over the top. Refrigerate till ready to serve.
3. When ready to serve, place a spoonful of chocolate macarons at the base of a wine/dessert glass, followed by a spoonful of the creamy mixture. Repeat to make another layer and top finally with crushed macarons. Top with one or more of the garnishes and serve.... immediately.

chocolate, whole raspberries, icing sugar, cream, crueme fraiche, chocolate liqueur, mint leaves

Taken from food52.com/recipes/2619-chocolate-and-raspberry-macaron-meringue-mess (may not work)