1 Set the oven to 185 degrees.
2 Put the frozen raspberries and sugar into a small pan and cook over a medium heat for a short while until the mixture bubbles and thickens.
3 Remove from the heat and leave in the pan to warm up again later.
4 Brush a little melted butter on a baking tray, then unfold the filo pastry flat on top.
5 Brush it with butter, then scrunch the pastry lightly with your hands so it turns into craggy folds.
6 Sieve the icing sugar evenly on top.
7 Bake for eight minutes or so, until golden and caramelised, then remove from the oven and allow to cool.
8 To serve, scoop as much ice cream as you like into a pretty bowl. Heat the sauce and spoon it over the top. Break the filo in two and perch on the side of the glass. Sometimes this is served with whipped cream as well.