Ingredients
250g Mascarpone cream
75g icing sugar
1 tsp Vanilla extract
200g vanilla cake or leftover cake
60ml Limonccello
1 pint of fresh raspberries
Method
Break the baked pieces of cake up into a mixing bowl and add half the limoncello and the fresh raspberries.
Move the bowl around so as not to break up the fruit, then carefully transfer as spoonful of the mixture
Products used:
MasterClass Stainless Steel Brass Finish 24cm Mixing Bowl
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