Imagine the delicate velvety feel of raspberries, feel them in your mouth and on your tongue... now you can have this taste sensation all year round and fresh as the day it was plucked from the bush. Use instead of jam as a cake filling, with thick cream if you feeling indulgent. 1 kilo pot.

Recipe

Raspberry mascarpone trifle.

750g raspberry puree

4 trifle sponges, or slices of good plain cake.

3 fl oz Tia Maria

250g mascarpone

500ml good quality custard

Place sponges on base of large bowl, drizzle the Tia Maria over them, the pour the puree over. Empty Mascarpone into mixing bowl and mix the custard in until thoroughly blended. Spoon over the raspberry puree, decorate with toasted almonds or whole raspberries and chill for at least four hours before serving.