Instructions: In a chilled bowl beat the cream with the eau-de-vie de framboise and the sugar until it holds stiff peaks and transfer the mixture to a pastry bag fitted with a small fluted tip. Put 1 Flat Almond Tuile on each of 2 dessert plates and cover it with some of the Boysenberries interspersed with rosettes of the whipped cream. Top the filling with another tuile and cover the tuile with another layer of Boysenberries and whipped cream rosettes.

Cover the filling with the remaining tuiles and top each dessert with 3 Boysenberries surrounding a rosette of whipped cream.

This recipe yields 2
servings.

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