1 punnet of raspberries
PREPARATION OF THE RECIPE
RASPBERRY MARMALADE
1
Cook the raspberries with the sugar and lemon juice to obtain a delicious marmalade. Let cool.
YOGURT WHIPPED CREAM
2
In a large container, mix the liquid cream, mascarpone, Greek yogurt, liquid vanilla and cold sweetened condensed milk and whisk everything together.
ASSEMBLY
3
To assemble, dip the biscuits one by one in the milk and place them at the bottom of a 28×18 cm mold. Then pour a layer of cream whipped with yogurt, then add a layer of raspberry marmalade. Repeat the operation, alternating biscuits, cream and marmalade.
4
For the final touch, whip the cream and decorate the cake by piping cream on top. Add fresh raspberries, crushed hazelnuts and a few basil leaves.
5
Place the cake in the refrigerator for at least 4 hours (or ideally overnight) to solidify.
CATEGORY
Below you will find the steps of this recipe in photos. These will be used for assembling and decorating the cake. If you follow the steps carefully, it will be child’s play!
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