Raspberry Filling 

1. In a small pot on medium heat, add in raspberries and 130 grams sugar, stirring occasionally until raspberries have broken down and syrup has thickened slightly. Be patient with this one!
2. After 10 minutes, take syrup off the heat and let cool for 5 minutes. Once cooled, push syrup through a fine-mesh strainer to remove seeds. Allow strained syrup to cool completely by putting it in the fridge for 30 minutes - 1 hour.
3. Close to serving time, beat the cream with electric or hand mixer until a soft peak forms. Pour in syrup and gently beat for another 20 seconds. Remember to not overmix. 
4. Add cream to piping bag, or ultimately you can use a teaspoon. 

Constructing 

1. Pipe or spoon raspberry cream onto a Super Wine biscuit, and place a second biscuit on top. Repeat to your desired amount. 

Serve immediately & enjoy!