English Raspberries with Crema di Mascarpone and Almond Croquante

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