Raspberry and almond sundae
- Preheat oven to 200C.
- Place the almonds on a baking tray lined with non-stick baking paper, pour over the maple syrup and cook for 8-10 minutes or until golden. Set aside to cool.
- Place the raspberries, wine and sugar in a bowl and gently toss to combine. Divide the amaretti biscuits evenly between four 2 cup-capacity glasses.
- Spoon the raspberry mixture and cream over the biscuits and top with maple almonds.
TIP You can substitute dessert wine with any sweet liqueur to flavour the raspberries.