*8-10 people If at the end of the meal all the guests hear the angels confess, it is not the “little glass of wine too much” to blame …
Mix mascarpone, liqueur or elderflower syrup and water or milk until smooth. Whip the cream until stiff. Coarsely crumble the arnarettini and set aside 3 tbsp. of it.
Loosely mix mascarpone and whipped cream. Fold in the arnarettini crumbs and a good 2/3 of the frozen raspberries. Pour the dessert on the spot into a serving glass or baking dish. Stand for 2-3 hours until the raspberries are thawed so flat 3. Sprinkle the remaining cookie crumbs and raspberries over the mascarpone cream before seving.