Mascarpone Cream with Raspberries

1. sprinkle raspberries, except in about 15 pieces for decoration, on a tray and defrost. Cut sponge cake in half and drizzle with raspberry brandy, infuse a little bit. Stir sugar, curd, mascarpone vanilla pulp and milk. Whip whipped cream until stiff and fold in carefully.

Layer the cookies, thawed raspberries and mascarpone cream alternately in a suitable bowl. Chill. Peel off fine rolls of the chocolate with a peeler. Defrost the remaining raspberries. Serve the cream sprinkled with raspberries and chocolate.

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