Raspberry & orange syllabub

• fresh or frozen raspberry300g g

  thawed

• oranges↗2
• Cointreau↗6 tbsp tbsp

  or Grand Marnier

• caster sugar↗75g g
• carton double cream↗568ml ml
• soft amaretti biscuits

  to serve (we used Corsini Amaretti Morbidi)

Step-by-step instructions

1. 1

   Divide the raspberries between six small glasses.

2. 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. 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.