Ingredients

• 225g/8oz self-raising flour
• 100g/3½oz caster sugar
• 1 vanilla pod
• split
• seeds scraped out
• 100g/3½oz hazelnuts
• shells removed
• chopped
• 2 free-range eggs
• 50g/2oz butter
• melted
• 25g/1oz flour mixed with 25g/1oz icing sugar
• for dusting
• icing sugar
• for dusting
• 3 gelatine leaves
• 500g/1lb 2oz raspberries
• 50g/2oz icing sugar
• 50ml/2fl oz raspberry liqueur
• 2 tbsp caster sugar
• ½ lemon
• zest only
• 175ml/6fl oz double cream
• whipped

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the biscotti
• mix together the flour
• sugar
• vanilla seeds and hazelnuts in a bowl.
• In another bowl
• beat the eggs and butter together until pale and fluffy
• then add to the flour mixture
• mixing to form a dough. Shape the dough into a ball.
• Flour a work surface with the flour and icing sugar mixture. Turn the dough out onto the work surface
• halve it and roll each half into a 24cm/10in long rectangle 1cm/½in thick.
• Place the rectangles of dough onto a baking sheet and bake for 20 minutes
• or until lightly golden. Remove from the oven and leave to cool for 10-15 minutes
• then cut 12 biscuits out from each sheet with a biscuit cutter. Return the biscuits to the oven to bake for 15 more minutes
• or until golden-brown and crisp.
• Remove from the oven and leave to cool for 20-30 minutes
• then dust with icing sugar.
• Meanwhile
• for the raspberry mousse
• soak the gelatine leaves in a bowl of cold water for 15 minutes
• or until softened.
• Place half of the raspberries in a bowl and stir in the icing sugar and raspberry liqueur. Set aside and leave to macerate.
• Place the remaining raspberries in a pan with the caster sugar and gently heat for 2-3 minutes
• or until the sugar has dissolved. Squeeze out the excess water from the gelatine leaves and add to the pan
• stirring until the gelatine has dissolved.
• Leave to cool slightly then
• using a hand blender
• blend the mixture to a smooth purée. Leave to cool for 10-15 minutes.
• When cooled
• fold in the lemon zest and cream.
• To serve
• spoon the raspberries in liqueur into the bottom of four serving glasses
• followed by the raspberry mousse. Spoon over another layer of raspberries
• then top with a final layer of mousse. Decorate with the biscotti.