Instructions

1. Put ⅔ of the raspberries into a pan, add the sugar and cook until you get a sticky jam. Set aside and add the lemon juice. Let it cool.
2. Meanwhile put half of the remaining raspberries into a small bowl and add the liquor (this is optional). Also, melt the chocolate over steaming water, add the vanilla and set aside.
3. Whip the cream in a mixing bowl and fold in the chocolate.
4. Put 3 or 4 (soaked or not) raspberries in two glass tumblers each. Add a couple of spoonful of chocolate cream then one spoonful of raspberry purée – gently twirl them together with the end of the spoon. Repeat until both glasses are full. Put the glasses into the fridge to firm up.
5. Serve with a couple of fresh raspberries on the top and/or a spoonful of leftover raspberry purée.