Ingredients

Steps

• Dissolve 150g sugar in 290ml warm water over low heat in a heavy-based saucepan.
• Boil the mixture until it turns into a golden caramel.
• Halt the cooking by dipping the pan base in cold water and let it stand until viscous.
• Pour caramel swirls onto oiled baking paper and leave to cool.
• Mix mascarpone, icing sugar, and lemon curd in a bowl.
• Fold in the whipped cream and milk.
• Layer crushed shortbread, two tablespoons of raspberries, and the posset mixture in a tall glass.
• Top with remaining raspberries, the caramel swirl, and a mint sprig.