Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g biscuit (s) (shortbread biscuits)
- 125 g butter
- 200 g powdered suar
- 500 g mascarpone
- 250 g quark
- 1 packet vanilla sugar
- 3 tablespoon orange juice or lemon juice
- 100 g suar
- 500 g raspberries, sorted and cleaned
- 1 packet jelly (raspberry)
- 0.25 liter ¼ water
Print Recipe
Pin Recipe Instructions
- Crush the biscuits (best in a freezer bag) and place in a bowl. Dissolve and mix in butter, stir in powdered sugar. Process everything into a smooth dough. Spread in a springform pan and press firmly.
- For the mascarpone cream, mix the mascarpone, quark, vanilla sugar, orange or lemon juice and sugar into a smooth dough and spread on the base. Refrigerate.
- Prepare the jelly according to the instructions on the package - but only with ¼ l of water. Fold the raspberries under the hot jelly. Allow to cool slightly.
- Finally, spread on the mascarpone cream and refrigerate for approx. 3 hours until consumption.
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