for 2 person

120 g	raspberries
1 tbsp	cane sugar
1	organic lemon, use grated zest (set a little aside) and 1 tbsp of juice
30 g	shortbread, coarsely crumbled
1 tbsp	cane sugar
1 dl	full cream
1 tbsp	sugar
2 tbsp	white wine, or orange juice
6	kirsch sticks

How it's done

Cover the raspberries, cane sugar, lemon zest and juice and leave to marinate for approx. 1 hr. Toast the shortbread in a pan, without any oil, until light brown in colour, remove from the heat and stir in the cane sugar. Beat the full cream with the sugar until almost stiff, add the reserved lemon zest and wine, beat until stiff.

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