Croquante with mascarpone cream recipe

• 3 punnets fresh raspberries
• 200 g (7.1oz) mascarpone
• 0.5 vanilla pod, seeds only
• 50 g (1.8oz) icing sugar, sifted
• 2 tbsp Marsala wine, or to taste
• 150 ml (5.3fl oz) double cream
• 200 g (7.1oz) whole blanched (skinned) almonds
• 200 g (7.1oz) caster sugar

1. For the almond croquante, pre-heat the oven to 180 degrees centigrade.
2. Spread the almonds on a small baking tray and roast for 5 minutes until they are a light golden colour.
3. Leave to one side.
4. Put the sugar in a saucepan and add 1-tablespoon water.
5. Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour.
6. Add the almonds and carry on cooking for 1 minute.
7. Pour on to an oiled baking sheet and leave to cool and set.
8. Roughly break up the croquante and put into a plastic bag.
9. Bash with a rolling pin to break up.
10. To make the cream, beat the mascarpone with the vanilla seeds and icing sugar and then beat in the Marsala.
11. In a separate bowl, whip the cream to soft peaks.
12. Fold the cream into the mascarpone mixture.
13. Spoon the crema di mascarpone on to a serving dish.
14. Scatter over the raspberries and sprinkle with almond croquante.

fresh raspberries, mascarpone, vanilla pod, icing sugar, marsala wine, almonds, caster sugar

Taken from www.lovefood.com/guide/recipes/45591/croccante-with-mascarpone-cream-recipe (may not work)