Preparation

• Preheat the oven to 375 degrees.

• Place the cake pieces on a parchment-lined baking sheet and toast about 10 minutes. Set aside to cool.

• Set a few raspberries aside for garnish. Mash the remaining raspberries in a bowl with 2 tablespoons sugar. Set aside to macerate.

• In a large mixing bowl, whip the cream, the remaining 2 tablespoons sugar and the almond extract using an electric mixer on high until soft peaks form, 3 to 4 minutes.

• Place a layer of cake pieces in the bottom of 4 glasses. Add a layer of macerated raspberries, then a layer of whipped cream. Repeat layers to the top of the glasses, then garnish each with a few whole berries.