Mix together the mascarpone and the lightly whipped double cream.
Make up 150ml strong coffee and pour into a shallow bowl. Add 2 tablespoons of Marsala or coffee liqueur. Break the Boudoir biscuits or sponge fingers in half and dip them into the coffee mixture, layering them into tall glasses with the mascarpone mixture, the raspberries and generous scoops of Carte D'Or Lavazza® Latte Macchiato ice cream.
Decorate with sprigs of mint and serve immediately.
For a more Italian flavour, make this dessert with soaked Amaretti biscuits instead of Boudoir biscuits (though you will have to soak them for longer).
Use frozen raspberries, thawed in the microwave for 30 seconds, instead of fresh ones - then you'll have no trouble in making this dessert all year round.
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