150 ml double (heavy) or whipping cream
45 ml/3 tbsp raspberry jam (conserve)
Icing (confectioners') sugar, sifted
Method:
Roll out the pastry (paste) to about 3
mm thick and cut into three equal rectangles. Place on a dampened
baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas
mark 6 for 10 minutes until golden. Cool on a wire rack. Whip the
cream until stiff. Spread the jam over the top of two of the pastry
rectangles. Sandwich together the rectangles with the cream, topping
with any remaining cream. Serve sprinkled with icing sugar.