2 ½cupsraspberriesfresh or frozen, plus more for topping
2tablespoonsraspberry liqueur or water
3tablespoonssugar
3tablespoonshoney
¾cupplus 1 tablespoon heavy cream, divided
½teaspoonvanilla extract
¼teaspoonalmond extract
1cupsmall cubes pound cakeI used lemon and marzipan pound cake, plus more for topping
3tablespoonstoasted coconutplus more for topping
Instructions
In a bowl, mix together the raspberries (if using frozen, thaw slightly), liqueur or water, and sugar. Mix and set aside for five minutes.
In a small saucepan, add the honey and boil for about one minute. Add one tablespoon of heavy cream and mix well. Set aside.
Beat the heavy cream until it forms soft peaks. Be careful to not overbeat. Add in the vanilla and almond extracts and gently mix to combine.
Mash the raspberries very well.
Layer your desserts in cups in this order: raspberries, heavy cream, caramelized honey, cubes of pound cake, toasted coconut. Repeat until all ingredients are used. Top with fresh raspberries, pound cake, and coconut for decoration. Serve immediately.
Notes
You can use regular honey instead of caramelizing it. You can also use your favorite caramel. It is important that if you make caramelized honey, you need to pay very close attention as it can burn very quickly.