For the Almonde Croquante:
1 Preheat the oven to 180°C
Spread the almonds on a small baking tray and roast for 5 minutes until they are a light golden colour
Leave to one side
2 Put the sugar in a saucepan and add 1 tablespoon water
Cook, without stirring, on a medium heat until the sugar melts and turns a light golden colour
Add the almonds and carry on cooking for 1 minute
Pour on to an oiled baking sheet and leave to cool and set
3 Roughly break up the croquante and put into a food bag
Bash with a rolling pin to break up into pieces of whatever size and shape you like
The croquante can be kept in an airtight container for up to a month
For the Crema di Mascarpone:
1 To make the crema di mascarpone, beat the mascarpone with the vanilla seeds and icing sugar
Beat in the Marsala
In a separate bowl, whip the cream to soft peaks
Fold the cream into the mascarpone mixture
2 Spoon the crema di mascarpone on to a serving dish
Scatter over the raspberries and sprinkle with almond croquante