Ingredients
• 3 cups frozen raspberries
• ½ cup caster sugar
• ⅓ cup hazelnut liqueur
• 2 x 300ml tubs thickened cream
• 2 tblsps icing sugar mixture
• 2 tsps vanilla bean paste
• 250g tub mascarpone
• 9 unfilled lamingtons
• Roasted, chopped hazelnuts and extra raspberries, to decorate
Method
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Combine raspberries, caster sugar and liqueur in a large bowl. Stand, covered, at room temperature for about 15 min, or until raspberries have thawed.
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Beat cream, icing sugar mixture and paste in a small bowl of an electric mixer until soft peaks form. Fold in mascarpone.
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Tear lamingtons into large pieces. Arrange half in the base of a glass serving bowl (14-cup capacity). Spoon over half the raspberry mixture. Spread with half the cream mixture. Repeat with remaining lamingtons, raspberry and cream mixture. Refrigerate, covered, overnight.
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Serve decorated with nuts and berries.
