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1
First of all, make a raspberry coulis or sauce.
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2
In a saucepan place the two punnets (or 350g/12oz) raspberries with the liquer, and cook on a slow heat until the fruits start to soften.
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3
Using a fork, mash the mixture up roughly and leave to cool.
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4
In a large bowl, and using an electric hand whisk, whisk the cream with both sugars to nice soft peaks.
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5
In another large bowl, stir the mascarpone around to soften it, then fold in the cream.
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6
Now we are ready to build the mess!
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7
In individual glass dishes, in a not too formal way, layer all the different ingredients, trying to make it look as attractive as possible.
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8
Top with the remaining fresh raspberries and just before serving sprinkle the popping candy on the top.
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9
Wait for the astonished reactions to the candy!
