Mascarpone – Sponge Cake with Raspberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 tablespoon syrup, (raspberry syrup)
- 4 tablespoon raspberry spirit
- 18 piece (s) ladyfingers
- 150 g raspberries
- 3 sheets gelatin
- 325 g mascarpone
- 150 g sour cream
- 100 g suar
- 300 g whipped cream
- 1 point vanilla sugar
Print Recipe
Pin Recipe Instructions
- Line a loaf pan (1.25 l capacity) with cling film. Mix 4 tablespoon raspberry syrup with the raspberry spirit. Soak 6 ladyfingers in it and lay out 3 pieces in a row close to the edge of the loaf pan. Sort the raspberries.
- Soak the gelatin. Mix the mascarpone with sour cream, sugar and 2 tablespoons of syrup until smooth. Squeeze out the gelatine, dissolve it and mix it with a little cream. Then stir this into the entire cream. Stir until smooth and chill the cream. Whip 150 g cream until stiff and fold into the cream when it starts to gel. Fold in the berries.
- Spread half of the cream into the mold. Soak and layer 6 more biscuits, pour the rest of the cream on top and finish with the remaining 6 soaked biscuits. Cover the mold and put it in the fridge for about 3 hours.
- Beat 150 g of cream with the vanilla sugar until stiff. Turn the cake out of the mold, remove the foil and decorate the cake with the cream.
- The calories are based on 1 piece out of 12.
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