375 g (12 oz) pack chilled ready-rolled puff pastry
300 ml (1/2 pint) double cream
2 tablespoons raspberry liqueur (optional)
250 g (8 oz) raspberries
icing sugar, for dusting
Line a large baking sheet with nonstick baking paper. Unroll the pastry and place on the baking sheet. Prick all over with a fork and cover with another piece of baking paper. Place a wire rack on top (this prevents the pastry rising too much).
Place in a preheated oven, 220ºC (425ºF), Gas Mark 7, for 10 minutes. Using an oven glove, carefully remove the wire rack and baking paper and turn over the pastry. Return to the oven for a further 5 minutes or until browned. Cool on a wire rack.
Meanwhile, lightly whip the cream and liqueur, if using, in a bowl with a hand-held electric whisk until it forms soft peaks.
Cut the pastry into 3 even-sized strips. Place 1 strip of pastry on a large serving plate and spoon over half the cream and half the raspberries. Repeat the layers, finishing with a layer of pastry. Dust with icing sugar and serve immediately.