Raspberry-Mascarpone-Trifle

Name: Raspberry-Mascarpone-Trifle
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 Bag (12.5 g; for 500 ml water) Jelly "Raspberry-flavoured" jelly; 200 g Sugar; 250 g Raspberries; 500 g Mascarpone; 1 kg Low-fat curd; 2 packages Vanillin sugar; 4-5 Tbsp Lemon juice; 150 g Ladyfingers; 2 TABLESPOONS Almond liqueur

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

1 Bag (12.5 g; for 500 ml water) Jelly "Raspberry-flavoured" jelly
200 g Sugar
250 g Raspberries
500 g Mascarpone
1 kg Low-fat curd
2 packages Vanillin sugar
4-5 Tbsp Lemon juice
150 g Ladyfingers
2 TABLESPOONS Almond liqueur

Directions

1
Mix jelly powder and 100 g sugar in a saucepan. Add 500 ml water while stirring and mix well. Heat while stirring but do not boil until everything has dissolved. Pour approx. 2/3 of the jelly into a dessert bowl and chill for approx. 2 1/2 hours until the mixture begins to gel.
2
Leave the rest of the jelly in the pot at room temperature.
3
Sort 125 g raspberries. Spread the raspberries evenly over the dessert bowl. Pour the rest of the jelly from the pot over the raspberries and chill for another 2 1/2 hours.
4
Mix mascarpone, quark, vanilla sugar, 100 g sugar and lemon juice with the whisks of the hand mixer. Pour half of the cream onto the jelly and smooth
5
Spoon sponge cake horizontally, slightly raised, sit close together in the cream, press down gently. Sprinkle evenly with liqueur. Spread the rest of the cream loosely. Sort 125 g raspberries and spread on the cream.