Semifreddo chocolate and raspberry cake

For the base:

• Use a small hinged cake tin with a diameter of 16-18 cm.
• Line the base of the tin with ovenproof paper.
• Crush 8 biscuits in the mixer.
• Place the crushed biscuits into the tin and spread them evenly with a teaspoon.

For the filling:

• Whip the cream and the mascarpone until you have a soft and frothy mix.
• Roughly crush the raspberries, stir in the sugar and add to the cream.  Mix well.

For the cake:

• Tip half of the raspberry filling onto the crushed biscuit base.
• Put the remaining 8 biscuits in the mixer and grind to crumbs.
• Spoon the crushed biscuits over the raspberry filing.
• Finish with a final layer of raspberry filling.
• Place the cake in the fridge for around 6 hours.
• Garnish with fresh raspberries.