1/4 cup sliced almonds, toasted and coarsely crumbled
(6 ounce) baskets fresh raspberries
Unsweetened cocoa powder, for dusting
Heat the oven to 400 degrees F.
Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll
out the pastry sheet on a lightly floured work surface to a 10-inch square.
Brush the edges of the square with the egg. Working with 1 strip at a time,
stand the strips along the edges of the pastry square and crimp where they meet.
You want to create a shallow box, where the pastry square is the base and the
4 strips are the walls. Overlap the strips at the corners, stretching them if
necessary to complete the walls of the box. Brush the border with the egg. Pierce
the center of the pastry all over with fork. Bake until the pastry is golden
brown, about 20 minutes. Transfer to a rack and cool completely.
Using an electric mixer, beat the cream until soft peaks. With the mixer
still running, gradually add the sugar and continue to beat until stiff peaks.
Add the liqueur and beat until just well blended; be careful not to over-mix
or the whipped cream will turn into a buttery consistency and start to separate.
Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared
pastry crust. Arrange the berries over the cream. Sift the cocoa powder over