Raspberry Lasagne with Shortbread Biscuits

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	4 hrs 25 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

2 pt. Shortbread (s)
500 g yourt, milder, fat level your choice
500 g cream cheese, fat level your choice
8 tablespoon sugar
2 packs vanilla sugar
1 tablespoon, leveled cornstarch
some cold water to stir
6 tablespoon chocolate sprinkles
300 g raspberries, frozen

Raspberry Lasagne with Shortbread Biscuits

Instructions

Thaw the raspberries in a bowl. Mix the cornstarch with a little water. Bring the raspberries to the boil with the vanilla sugar and 2 tablespoons of sugar in a small saucepan until they disintegrate into a pulp and add the mixed starch, bring to the boil again briefly and set aside to cool.
Mix the yogurt, cream cheese and 6 tablespoon sugar. The mass will be very runny, but this will allow the biscuits to soak up nicely, and it will be very tasty.
Layer everything in a baking dish as follows: First butter biscuits, then yogurt cream, raspberry sauce, butter biscuits, yogurt cream, raspberry sauce, butter biscuits, etc. Finish with yogurt cream.
Place in the refrigerator for at least 4 hours, preferably overnight. Cover thickly with chocolate sprinkles before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.