𝗧𝗵𝗲 𝗿𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 𝗰𝗹𝗼𝘂𝗱 𝗰𝗮𝗸𝗲 𝗿𝗲𝗰𝗶𝗽𝗲

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• 5 gelatin sheets

130g milk

• 400g liquid cream

• 500g mascarpone

• 90g icing sugar

• 1 tbsp liquid vanilla extract

• Ladyfingers cookies

• Raspberries: all bought fresh and frozen this summer.

• Soaking syrup: raspberry coulis with water to soak the ladyfingers in it


1- Soften the gelatin

2- Heat the milk over low heat and add the gelatin

3- Whip the cream, mascarpone, sugar and vanilla whipped cream

4- Reserve a small part for the decorative poaching because once the milk is incorporated it freezes very quickly and it seeds

5- Incorporate the milk into the preparation and stir.

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