White Chocolate Raspberry Lasagne

Name: White Chocolate Raspberry Lasagne
Cook time: 40 min
Total time: 5 h 40 min
Yield: 10
Ingredients: 300 g Raspberries (TK); 2 sheets Gelatine; 200 g white couverture; 50 g white couverture; 300 g Whipped cream; 2 TABLESPOONS Raspberry Jelly; 8-10 Ladyfingers; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

You can prepare the fruity dessert layers very well and simply take them out of the fridge after the main course and serve them.

COOK TIME
40 mins

TOTAL TIME
340 mins

Ingredients

Servings: 10

300 g Raspberries (TK)
2 sheets Gelatine
200 g white couverture
50 g white couverture
300 g Whipped cream
2 TABLESPOONS Raspberry Jelly
8-10 Ladyfingers
7-10 Tbsp Cling film

Directions

1
Defrost the raspberries in a sieve. Soak gelatine in cold water. Roughly chop 200 g of chocolate coating. Heat half the cream. Remove from heat and melt the chocolate coating in it.
2
Squeeze the gelatine and dissolve in the warm chocolate cream. Leave to cool for about 5 minutes. Whip the remaining cream until stiff and fold in. Mix raspberries and raspberry jelly.
3
Line a box mould (25 cm long) with foil and distribute the raspberries in it. Spread a little cream on it and lay the sponge fingers crosswise on top. Spread the rest of the cream on top and smooth it down. Cover the lasagne with foil and chill for at least 5 hours.
4
Coarsely grate 50 g chocolate coating or make chocolate rolls from it. Take the lasagne out of the fridge just before serving, remove the foil at the top and turn the lasagne over onto a plate. Remove remaining foil. Sprinkle lasagne with graters or rolls.
5
Tip: How to make the chocolate rolls! Melt the chocolate coating, spread it on an upside-down baking tray and let it set. Use a small pallet or spatula to push the chocolate into rolls.