INGREDIENTS
1 pint
Raspberries
1
Vanilla bean creme anglaise sauce
1
Chocolate ganache icing
1/4 cup
Confectioners' sugar
1/2 cup
Granulated sugar
4 oz
Hazelnuts
1
Vanilla sponge cake
2 cups
Heavy cream
4 oz
Chocolate-covered toffee bars
1/4 cup
Framboise or other raspberry liqueur
1/4 cup
Water