Summary

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

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Instructions

1. For the yogurt cream:
2. Let the yoghurt drain well for 2-4 hours (on the best in a sieve covered with a cloth)!
3. Beat the cremefine, yoghurt, sugar and honey together until stiff.
4. 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.
5. For the mascarpone cream:
6. Drain the mascarpone.
7. Beat the egg yolks with sugar and honey, mix in the mascarpone. Only stir in the Ammaretto when the mixture is homogeneous.
8. 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)
9. BUILD UP:
10. Cake variant:
11. 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.
12. Place in the refrigerator overnight or for at least 5 hours.
13. Dome variant:
14. 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.
15. Place in the refrigerator overnight or for at least 5 hours. Turn the cake out onto a cake plate.
16. The amarettini will draw moisture from the cream and do not need to be drizzled on.
17. The honey gives the mascarpone cream a very sophisticated taste.
18. 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.