For the raspberry fondue, puree the raspberries in a blender and pass through a sieve, add to the fondue vessel with the sugar and blend over low heat, stirring constantly until smooth.
Mix the cornstarch with the raspberry brandy, add to the fondue, mix well and bring to the boil again briefly.
Finally fold in the stiffly whipped cream. Dip with cake cubes (sponge cake, sponge cake).
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