Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- icing sugar, to decorate
- 85g caster sugar
- 50ml Disaronno liqueur
- 284ml tub double cream
- 250g tub mascarpone
- 3 tbsp caster sugar
- 150g punnet raspberries