- 100ml/3½fl oz white wine
- 1 lemon, juice and zest only
- 1 tbsp caster sugar
- 10 amaretti biscuits
- 85g/3oz cream cheese
- 2 tbsp icing sugar
- 2 tbsp double cream
- 100g/3½oz frozen raspberries, defrosted
- 1 tsp icing sugar
- Pour the white wine, juice of half a lemon and sugar into a small pan over a high heat. Boil for five minutes or until the liquid has reduced by half and resembles a syrup. Remove from the heat and leave to cool slightly.
- Dip the amaretti biscuits into the syrup and place half of them into the base of a serving glass.
- Mix the cream cheese, icing sugar, juice and zest of the remaining half of lemon and double cream together in a clean bowl. Spoon half of this mixture over the top of the dipped amaretti biscuits in the glass.
- Place the remaining dipped amaretti biscuits over the top of the cream cheese layer, then spoon the remaining cream cheese mixture on top.
- Place the raspberries and icing sugar into a food processor and blend until smooth. Pour the raspberry sauce over the dessert in the glass and serve.