Raspberries Romanoff

• 3 cups (600 g/1¼ lbs) raspberries
• ⅔

Place the berries in a bowl and sprinkle with 60 g (2 oz) of the caster (superfine) sugar. Toss the berries in the sugar.

Whip the cream to firm peaks, gradually adding the rest of the caster sugar and the vanilla extract.

Take 3 tablespoons of the berries and purée them in a blender or food processor. Fold the purée into the cream.

Lightly bruise the rest of the berries