What you’ll need:
20 small store-bought sponge fingers
½ cup (125ml) orange-flavoured liqueur
250g fresh raspberries, to serve
4 litre capacity glass dish, to serve
Raspberry jelly:
2 tablespoons gelatine powder
1.5 litres of cranberry juice
1 cup (220g) caster (superfine) sugar
500g frozen raspberries
White chocolate ganache:
180g white...
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