Prep 20 mins
Cook 0 mins
You can make the sauce ahead of time and keep it in the fridge for up to 6 hours
- 125 g cream cheese
- 1⁄2 cup icing sugar
- 2 tablespoons amaretto liqueur
- 3⁄4 cup whipping cream
- 3 cups fresh raspberries
- In a large bowl, beat together cream cheese, sugar and liqueur until smooth. Continue beating and pour in cream in a steady stream.
- (Mixture should be the consisency of whipped cream at all times; if it looks soft, stop adding the cream and continue to beat until mixture thickens.).
- Line bottom of each of six dessert bowls with 1/3 cup of respberries. Mound almond cream equally over each, then top with remaining berries.