Pour 1 tablespoon orange liqueur and 1 tablespoon cranberry juice into each of 4 champagne flutes. Add 3 cranberries to each flute and fill with Prosecco. Garnish with the rosemary sprigs and serve.
Recipe courtesy of Tiffani Thiessen
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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