Making of:
Combine the base ingredients in a suitable container. Knead a compact mixture by hand (adjust the amount of juice to the type of biscuit you are using, the mixture must not be too soft) and distribute it evenly on the bottom and along the wall of the mold. Flatten and leave in the freezer for about 20 minutes.
For the cream, first mix mascarpone cheese and cold sweet cream in a suitable bowl. Then add Dulche de leche cream and Finesse bourbon vanilla flavoring and mix until a uniform, creamy, sufficiently firm mixture is obtained.
Remove the cooled base from the mold and remove the transparent film. Place the base on a serving plate.
Spread the cream evenly on the base and level it. While you prepare the raspberry jelly tart, place it in the freezer to cool down a bit.
For raspberry jelly, the contents of the bag Dr. Mix the oetker with red dressing in a small bowl with 1 spoon of sugar and 2-3 spoons of this mixture into a mixture without lumps. If you are working with frozen raspberries, heat the raspberries and sugar on the stove to room temperature and mix with a stick mixer (if you are working with fresh raspberries, skip heating on the stove and mix with the sugar immediately). Immediately add the dressing to the raspberries and heat everything, stirring constantly, until the mixture boils. Remove from the stove and stir for 1-2 minutes to cool the mixture a little. Carefully spread the topping over the dulce de leche cream and smooth it out. Wait for the topping to cool a little and set at room temperature, then transfer the tart to the fridge to cool for 2-3 hours.
Serve with fresh raspberries and mint leaves and calla flowers.
Note: If you are working with dairy sweet cream, add 1 bag of Dr. Oetker ground gelatin prepared according to the instructions on the bag.
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