Iced stracciatella cream with raspberry caramel

Pat Ware
3.5 16
Get ready for some repetition. This delicious composition will be demanded of you many times over!
45 mins
75 mins


Servings: 6
  • 300 g frozen raspberries
  • 50 g Dark chocolate
  • 1 Vanilla pod
  • 3 ripe bananas
  • 1 Lemon
  • 600 g Schmand
  • 50 g Sugar
  • 80 g Sugar


  1. 1

    Let the raspberries thaw. Chop the chocolate and melt in a hot water bath, put aside. Cut the vanilla pod lengthwise and scrape out the pulp. Peel bananas, sprinkle with lemon juice and mash finely with a fork.

  2. 2

    Whip the sour cream, 50 g sugar and vanilla pulp with the whisks of the mixer. Loosely fold in the banana puree. Pour the cream into a flat casserole dish (approx. 20 x 30 cm) and smooth it down. Using a spoon, drizzle liquid chocolate in strips onto the cream. Let it freeze in the freezer for at least 30 minutes.

  3. 3

    Set some raspberries aside, mash the rest and pass through a sieve. Fill up raspberry puree with water to 200 ml. Caramelise 80 g sugar in a pot until golden brown, add raspberry puree and simmer for 6-8 minutes. Spread iced banana cream, raspberry caramel and the raspberries in layers in six glasses and serve immediately. Cantuccini are delicious with it.

  4. 4

    Tip: Don't stress yourself! Raspberry caramel and sour cream can easily be prepared the day before. Then freeze the cream overnight and put it in the fridge about 1 hour before serving. Shortly before the dream come true, just pile it up loosely.

Nutrition Facts

460 kcal
45 g
27 g
5 g