Summary

Ingredients

• 150 g biscuit (s) (chocolate cookies or oreo)
• 1 can peach (s)
• 250 g raspberries, frozen or fresh
• 250 ml cream
• 250 g natural yourt
• 250 g mascarpone
• 4 tablespoon powdered sugar
• 2 sachets cream stabilizer

Print Recipe Pin Recipe

Instructions

1. Crumble biscuits in a freezer bag with a rolling pin.
2. Drain the peaches, collect the juice and cut the peaches into small cubes. Thaw the raspberries, rub them through a fine sieve with a spoon and remove the seeds. Stir a maximum of 2 tablespoons of powdered sugar into the puree.
3. Mix yogurt and mascarpone with 2 tablespoons of powdered sugar to a smooth cream. Stir in 2 - 3 tablespoons of peach juice, this will make it easier. Whip the cream until stiff and let the cream stiffener trickle in. Then the whipped cream is carefully lifted into the mascarpone cream.
4. The biscuits are distributed in four portion glasses, on top of which is a layer of mascarpone cream, then a layer of peach cubes, on which a layer of raspberry puree is spread. Finally, there is a layer of cream, which is decorated with a few peach cubes and blobs of raspberry puree.
5. Cover with foil and cool in the refrigerator for about 2 - 4 hours.