- 20ml Raspberry Liqueur
- 10ml Crème de Cacao Blanc
- 50ml Single Cream
- 1 tbsp Mascarpone
- 25ml Milk
- 5ml Vanilla Syrup
- Optional Garnish: Crushed digestive and white chocolate curls
Use an electric whisk to beat the single cream, milk, mascarpone and vanilla syrup together until they have a creamy and velvety texture, and coat the back of a spoon.
In a mixing glass, combine gin, raspberry liqueur and crème de cacao blanc with ice and stir until chilled.
Strain into a coupette glass and then very slowly pour the cream mixture on top, with the help of the back of a spoon.
Garnish with some crumbled biscuits or white chocolate curls - nothing too heavy or it will fall down in the glass, breaking the layer effect.