Serves: 4

Super quick to rustle up and pop in the fridge, ready to serve in a flourish

Ingredients

• 200g cream cheese
• 1 x 213g jar marshmallow fluff
• 4 cardamom pods, seeds removed and crushed
• 200g crème fraîche
• grated zest of 1 lemon
• 100g Fox’s Crunch Cream biscuits, roughly crushed
• 225g raspberries
• 6 tbsp Taste the Difference lemon curd

Method

1. In a bowl, mix together the cream cheese, marshmallow fluff and crushed cardamom seeds until just combined.
2. In another bowl mix together the crème fraîche and lemon zest.
3. Take 4 sundae glasses and spoon half the biscuits among them. Then top each with a few raspberries and divide half the crème fraîche among them.
4. Add 1 tablespoon lemon curd to each and divide half the marshmallow mixture among the four glasses.
5. Divide the remaining biscuits among the glasses, a few more raspberries, and the remaining crème fraîche and marshmallow mixtures. Top with a few more raspberries and drizzle over the remaining lemon curd.
6. Chill until ready to serve.