• 1 1/4 CUP CREAM, whipped with
• 4 TBSP SUGAR
• 1/2 CUP AMARETTO
• 1 LEMON, rind and juice
• 1/2 TBSP NUTMEG

• 1 1/4 CUP CREAM, whipped with
• 4 TBSP SUGAR
• 150 GRAM RASPBERRIES, mashed
• 150 GRAM CHOCOLATE
• 3 EGGS

Stir all ingredients together just before serving. Serve cool in a glass.

Melt the chocolate with 2 tablespoons cream. Split the eggs, add the yolks to the chocolate mixture. Beat the egg whites until fluffy. Mix 2 tablespoons raspberries with 3 tablespoons cream and keep apart. Mix the rest of the cream with the chocolate mixture, stir in the remaining raspberries and the egg whites. Pour the chocolate mixture in glasses and put in the fridge for 3 hours. Before serving, spoon the raspberry-cream mixture on top and decorate with a raspberry.