1/4 cup(s) marscarpone italian triple cream cheese
1/4 teaspoon(s) vanilla extract
1/2 pint(s) fresh raspberries
1/2 cup(s) heavy cream lightly whipped
Directions:
1. Puree frozen raspberries with half the sugar. Slice the cake and cut it into 1/2 inch cubes. Divide among 4 lowball, wine, or martini glasses, or toss into bowls. Top with equal amount of puree. Gently blend the mascarpone with the vanilla extract and remaining sugar. Fold in the whipped cream and put a scoop of this mixture into each glass. Finish with fresh berries and serve immediately or chill for up to 4 hours.
