raspberry tiramisu

This is an easy desert to prepare
that looks elegant. It is delicious 
​with coffee
Serves four

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• 12 ounces frozen raspberries
• 1/4 cup sugar
• 2 ounces (about a 2 inch slice) pound cake
• 1/4 cup mascarpone
• 1/4 teaspoon vanilla
• 1/2 cup heavy cream, lightly whipped
• 1/2 pint strawberries

Puree frozen raspberries with half the sugar. Slice the cake
and cut in i/2 inch cubes. Divide bake between 4 wine or
martini glasses. Top with equal amounts puree.
Gently blend mascapone with remaining sugar and vanilla. 
Fold in the whipped cream and put a scoop of this mixture
in each glass.
Top with fresh raspberries and serve immediately or chill for
​up to four hours.