INGREDIENTS:
2 cans of tangerine(s)
1 sachet of jelly, (lemon)
1/2 liter of cream
80 g sugar
200 g cream cheese
400 g ladyfingers
125 g butter or margarine
PREPARATION:
Drain the tangerines and collect the juice. Mix 250 ml of juice with the jelly and
let it soak for 10 minutes! Then heat (do not boil).
Halve 16 ladyfingers (for a 24 springform pan), crumble the rest!
Mix the crumb mixture with the butter and press ¾ of the mixture into a springform pan.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
