Summary

Ingredients

• 250 g raspberries
• 2 tablespoon powdered sugar
• 6 tablespoon sherry, sweeter
• 1 vanilla pod (s)
• 250 ml milk
• 2 teaspoons agar agar
• 4 egg yolks
• 100 g suar
• 8 ladyfingers
• 250 ml cream, fresh
• 6 small macaroons

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Instructions

1. Clean the raspberries and wash them only when necessary. Sprinkle the berries with the powdered sugar and drizzle with 2 tablespoons of sherry.
2. Cut the vanilla pod lengthways and scrape out the pulp with the back of the knife. Place the milk with the vanilla pulp and the vanilla pod on the stove, stir in the agar-agar and bring everything to a boil. Set aside and let it steep.
3. In the meantime, beat the egg yolks with the sugar until creamy white. Put the still warm vanilla milk in a large metal bowl and continue to heat in the water bath. Slowly stir in the egg yolk cream and stir diligently with the whisk or, better still, with the mixer on the mixer until frothy. It should be a thick cream. Chill the peel until the cream is semi-firm.
4. Place the ladyfingers in a large glass bowl or four dessert bowls and drizzle evenly with the remaining sherry. Spread the raspberries on top, setting aside a few raspberries for decoration.
5. Whip the cream until stiff. Stir the semi-solid cream again with the whisk and then fold in the cream evenly. Spread the cream on the raspberries.
6. Decorate the dessert with the macaroons, crumble a few and sprinkle on the cream. Finally, decorate the pudding with the remaining raspberries.