Raspberry Amarettini Pie
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 75 g rusks, spone finers or biscuits
- 75 g biscuit (s), amarettini
- 75 g butter
For the cream:
- 1 sachet ground gelatin
- 250 g raspberries, frozen or fresh
- 250 g yourt
- Sugar or sweetener as you like
- 1 cup cream or Cremefine z. Beat
- 125 g biscuit (s), amarettini
- 250 g raspberries, frozen or fresh
For covering:
- 250 g mascarpone
- 250 g yourt
- Sugar or sweetener as you like
- Amaretto, to taste
Print Recipe
Pin Recipe Instructions
- For the base, finely grind the rusk and amarettini in a blender.
- Melt the butter and mix with the breadcrumbs.
- Place a cake ring with a diameter of 22 cm on a plate.
- Press the crumbly mass into it as a base. Refrigerate.
- For the raspberry cream, soak the gelatine according to the instructions on the packet.
- Coarsely puree the raspberries and mix with the yoghurt.
- Sweeten with sugar or sweetener as desired.
- Dissolve the gelatin, stir in about 2-3 tablespoons of raspberry cream and stir the entire gelatin into the raspberry mixture. Chill until the mixture starts to gel.
- Whip the cream until stiff and fold into the raspberry cream.
- Put up to about 2-3 tablespoons on the prepared base in the cake ring.
- Top with amarettini and spread the raspberries on top.
- Then for the amaretto cream the mascarpone with the yoghurt by hand !!! stir until smooth.
- Sweeten with sugar or sweetener and add amaretto to taste.
- Spread on the raspberries. Some red streaks are welcome!
- Then splash the remaining 2-3 tablespoons of raspberry cream on top and marble a little with a fork, possibly making a wave pattern.
- Min. Let it set in the refrigerator for 2 hours.
- Garnish with the remaining amarettini and raspberries before serving.
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