Raspberry & orange syllabub

Ingredients

  • 300g fresh or frozen raspberries, thawed
  • 2 oranges
  • 6 tbsp Cointreau or Grand Marnier
  • 75g caster sugar
  • 568ml carton double cream
  • soft amaretti biscuits to serve (we used Corsini Amaretti Morbidi)

Directions

  1. Divide the raspberries between six small glasses.
  2. Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
  3. Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

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