Raspberry Amarettini Pie (or Dome)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet biscuit (s) (Amarettini)
For the cream:
- 250 ml Cremefine for whipping
- 200 ml yogurt
- 1 packet vanilla sugar
- 2 tablespoon sugar
- 1 tablespoon honey
- 3 sheets gelatin
For covering:
- 300 g raspberries, fresh or frozen
For the cream:
- 2 egg yolks, fresh
- 250 g mascarpone
- 3 tablespoon amaretto, disaronno (any up to 50 ml)
- 1 tablespoon sugar
- 1 tablespoon honey
Print Recipe
Pin Recipe Instructions
- For the yogurt cream:
- Let the yoghurt drain well for 2-4 hours (on the best in a sieve covered with a cloth)!
- Beat the cremefine, yoghurt, sugar and honey together until stiff.
- Soak the gelatine in cold water, squeeze it out and heat it in the microwave for 8 seconds (on high) so that it becomes liquid; Mix well with 3 tablespoons of yoghurt cream. Then stir in the yoghurt cream.
- For the mascarpone cream:
- Drain the mascarpone.
- Beat the egg yolks with sugar and honey, mix in the mascarpone. Only stir in the Ammaretto when the mixture is homogeneous.
- Please only use fresh eggs or beat the egg yolks in a water bath until foamy (at 65 degrees the salmonella risk is eliminated; please do not heat above 82 degrees)
- BUILD UP:
- Cake variant:
- Place a cake ring 18-20 cm in diameter on a plate. Cover the bottom with Amarettini and continue to cover in layers: half of the yoghurt cream, amarettini, ½ of the yoghurt cream, raspberries, mascarpone cream and again amarettini.
- Place in the refrigerator overnight or for at least 5 hours.
- Dome variant:
- Line a round bowl with foil. Spread the amarettini on top, 1/2 of the yoghurt cream, another layer of Amarettini biscuits, the other half of the yoghurt cream, raspberries, mascarpone cream and again Amarettini.
- Place in the refrigerator overnight or for at least 5 hours. Turn the cake out onto a cake plate.
- The amarettini will draw moisture from the cream and do not need to be drizzled on.
- The honey gives the mascarpone cream a very sophisticated taste.
- You can also crumble 150 g of amarettini very finely for the base and mix with 75 g of melted butter and press it into a ring to make a cake base.
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