Break each brownie in half and place in the base of a glass trifle bowl. Top with the raspberries and slowly drizzle over the Drambuie.
Beat the mascarpone with the sugar and egg yolks until smooth. Whisk the egg whites until stiff and gently fold into the mascarpone, starting with a small amount to lighten the mixture. Finally, fold in the orange flavour water, if using, to taste.
Spread the mascarpone mixture over the brownies and raspberries, cover with foil and refrigerate for about 8 hours or overnight.
To serve, top with the grated chocolate and garnish with extra raspberries.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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