Instructions: Beat cream and sugar until thick fold in creme fra"che and mascarpone.

Beat until smooth.

Divide into four cling filmlined ramekins.

Chill overnight.

Liquidise half the berries with 2 tbsp liqueur.

Sieve.

Quarter remaining berries and marinate in the rest of the liqueur for four hours.

To serve turn out ramekins surround with puree top with berries

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