Recipe courtesy of Sara Moulton
2 servings



In a chilled bowl beat the cream with the eau-de-vie de framboise and the sugar until it holds stiff peaks and transfer the mixture to a pastry bag fitted with a small fluted tip. Put 1 almond tuile on each of 2 dessert plates and cover it with some of the raspberries interspersed with rosettes of the whipped cream. Top the filling with another tuile and cover the tuile with another layer of raspberries and whipped cream rosettes. Cover the filling with the remaining tuiles and top each dessert with 3 raspberries surrounding a rosette of whipped cream.;


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