Instructions: 1 Melt the butter in a pan with the caster sugar. Chop the glace fruit and stir into the pan with the flour and two tbsp of the cream and cook for another 30 seconds, stirring then remove from the heat.

2 Spoon four small piles of the mixture onto a baking sheet lined with parchment paper. Thinly spread each pile to a 6cm/21/2" circle and press in the almonds. Bake for 6-8 minutes until golden.

3 Place 75g/3oz of the raspberries in a mini blender with the icing sugar and 1 tbsp of the Grand Marnier. Whizz to blend. Tip the raspberry mixture into a sieve and pass through to make a sauce. (Reserve four remaining raspberries for decoration).

4 Leave the biscuits to cool, loosen with a knife to remove from the rings, turn over and transfer to a wire rack to cool.

5 Whip all but 1 tbsp cream in a bowl to soft peaks. Crush the remaining raspberries and fold in with the remaining Grand Marnier.

6 Break up two of the biscuits in a polythene bag with a rolling pin and fold into the cream mixture.

7 Arrange a biscuit on a serving plate and add a swirl of the cream mixture. Place another biscuit on top and decorate with two of the reserved raspberries.

8 Spoon around the coulis and feather through the remaining cream. Dust with icing sugar and decorate with a mint sprig to serve.

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