- 155 g treacle sugar
- 2/3 cup cream
- 50 g butter
- 10 x 5 cm spring roll pastry 6 sheets, cut into strips
- Sunflower oil, for frying
- 250 g raspberries
Place the sugar, cream and butter into a small saucepan and cook over a medium heat for 10 minutes, stirring, until slightly thickened. Allow to cool.
Deep-fry the pastry in the oil until crisp.
To assemble, place a piece of pastry on a serving plate and top with a single layer of raspberries. Top with another sheet of pastry and add another layer of raspberries. Finish with a final sheet of pastry and a drizzle of the caramel sauce.