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Makes 6
This is a great make-ahead dessert to celebrate the last of the season’s raspberries. The fruit, which is actually a member of the rose family, is associated more with being grown in Scotland, but here in the New Forest both the sunshine and the raspberries last longer!
I’ve made individual desserts which look great for a dinner party, but if you don’t have ring moulds, try making your own (see tip) or make one large torte in a round loose-bottomed or springform cake tin.
250g amoretti biscuits
50g butter, melted
1 orange
2 limes
2 x 284ml pots double cream
175g icing sugar, plus an extra tbsp
400g raspberries
1-2 tsp honey
Splash of amaretto (optional)
Place your ring moulds onto a freezer proof tray – it’s a good idea at this stage to make sure the tray will fit into the freezer!
Blitz the biscuits in a food processor until thoroughly crushed, but not too fine. Add the melted butter and mix well, then press firmly into the bottom of the moulds or cake tin to form an even layer.
Zest and juice the citrus fruits and stir into the sugar to dissolve. Add the cream and whisk with an electric hand-whisk until it just starts to hold it’s shape.
Press two thirds of the raspberries through a sieve into a bowl and add a little honey to taste. You can also add a little amaretto at this stage to compliment the almond flavour from the biscuits. Pour the cream mixture onto the biscuit bases, then pour the raspberry sauce on top. Carefully swirl through with a skewer until you get a lovely marbled effect (or a retro raspberry-ripple, if you prefer to look at it that way!).
Cover the tray with clingfilm and freeze for at least 4 hours. You can also make this a day or two in advance for stress-free entertaining.
Remove the tray from the freezer about 20 minutes before you want to serve. Carefully remove the tortes from their moulds and decorate with a few raspberries and a sprig of mint each.
To make your own ring moulds
Look out for short tins (about 8cm high) of fruit or canned fish in the supermarket. They must be of the smooth sided, rather than corrugated variety, then all you need to do is take the labels off and use a tin opener to remove the top and bottom, although be careful as the cut edges can be sharp.
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