TOTAL TIME: 4 HOURS 30 MINUTES (INCLUDING CHILLING TIME)
2 sheets gelatine
300 g fresh raspberries
600 mL cream
250 g mascarpone
½ vanilla pod, seeds reserved
75 g icing sugar
75 mL white wine vinegar
75 mL cold water
12 sponge finger biscuits
Toasted flaked almonds to decorate
Edible silver balls to decorate
Line a 21 cm x 8 cm x 7 cm loaf tin with baking paper, leaving a little extra overhang.
Soak gelatine in cold water.
Mash 125 g raspberries with a fork, then pass them through a fine sieve to make a puree. Discard the seeds.
Whisk 450 mm of cream with the mascarpone, vanilla, and icing sugar until stiff peaks form.
Drain gelatine and dissolve it in 2 tbsp slightly cooled boiled water. Stir 2 tbsp gelatine mixture into the raspberry puree and the remainder into the cream mixture.
Combine white wine vinegar and cold water together in a shallow bowl.
To assemble, put a little cream in the bottom of the tin to create a layer approximately ½ cm thick. Drizzle over a third of the puree. Working quickly dip sponge finger biscuits into the white wine vinegar mix and place them in the tin to create a layer.
Add more cream on top of the biscuits and then add the remaining raspberries, pushing them into the cream. Drizzle with half the remaining puree and repeat with a final layer of cream, puree and soaked biscuits. Finish with a final layer of cream. Fold the overhanging baking paper to cover the terrine and chill in the fridge for 4 hours, or overnight.
To serve, whip remaining cream, turn terrine out onto a platter and top with whipped cream, flaked almonds and silver balls.