Summary

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

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Instructions

1. For the base, finely grind the rusk and amarettini in a blender.
2. Melt the butter and mix with the breadcrumbs.
3. Place a cake ring with a diameter of 22 cm on a plate.
4. Press the crumbly mass into it as a base. Refrigerate.
5. For the raspberry cream, soak the gelatine according to the instructions on the packet.
6. Coarsely puree the raspberries and mix with the yoghurt.
7. Sweeten with sugar or sweetener as desired.
8. 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.
9. Whip the cream until stiff and fold into the raspberry cream.
10. Put up to about 2-3 tablespoons on the prepared base in the cake ring.
11. Top with amarettini and spread the raspberries on top.
12. Then for the amaretto cream the mascarpone with the yoghurt by hand !!! stir until smooth.
13. Sweeten with sugar or sweetener and add amaretto to taste.
14. Spread on the raspberries. Some red streaks are welcome!
15. Then splash the remaining 2-3 tablespoons of raspberry cream on top and marble a little with a fork, possibly making a wave pattern.
16. Min. Let it set in the refrigerator for 2 hours.
17. Garnish with the remaining amarettini and raspberries before serving.