7 sponge fingers
100ml/3½fl oz double cream, whipped to soft peaks
7 fresh raspberries
55g/2oz brazil nuts, chopped
2 tbsp caramel syrup
icing sugar, for dusting
Place a chefs' ring onto the centre of a serving plate and line with the sponge fingers, stacked vertically around the inside of the ring. Fill the centre with the whipped cream and arrange the raspberries on top.
Toast the chopped brazil nuts in a dry frying pan, tossing occasionally, then add the caramel syrup and cook until the nuts turn golden-brown and the syrup is reduced slightly. Stir constantly to prevent the nuts and caramel from burning. Remove from the heat and allow to cool.
To serve, carefully remove the chefs' ring from the bavarois. Spoon over the caramelised brazil nuts and drizzle over any remaining syrup from the pan. Dust with icing sugar and serve.
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