Mix the mascarpone with 2 tablespoons of lemon juice, sparkling wine, sugar and vanilla sugar. Dissolve the gelatine in the water while the cream stands for about 5 minutes. Whip the cream. Mix the gelatine with the mascarpone cream, fold in the whipped cream.
Chill the cream for 10-12 hours.
Thaw the raspberries, strain them through a sieve and season with 2 tablespoons of lemon juice, a little sugar and vanilla sugar. Refrigerate
Tip:
When mixing the sparkling wine with the mascarpone, you can avoid the splashing when stirring with the kitchen mixer by placing a rag over the vessel while stirring.
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