2 teaspoons vanilla bean paste (or pure vanilla extract)
? cup (50g) icing sugar, to taste
300ml thickened cream
9oz fresh raspberries
6 chocolate brownies (about 85g each), quartered
1oz toasted hazelnuts, chopped
Using an electric mixer, beat the cream cheese with the vanilla and icing sugar to combine. Add cream, beat until smooth and thick (do not over-beat as the cream may curdle), then, reserve some raspberries to decorate and stir the remainder into cream cheese mixture, mashing some to get a pretty raspberry-ripple effect.
Divide the chocolate brownie pieces among 6 dessert glasses. Top each with the raspberry cream cheese mixture, then sprinkle with hazelnuts and reserved raspberries.
Chill until ready to serve.
To toast hazelnuts, preheat oven to 355F. Spread nuts on a baking tray and roast for 6-8 minutes (watch carefully as they may burn). Transfer to a clean tea towel and rub the nuts the remove skins.