20 long fingers
4 leaves of gelatine
250 g raspberries + extra for decoration
200 ml fresh cream 30%
200 g mascarpone
50 g caster sugar
50 g of dark chocolate
1. Cover the inside of 4 bowls or glasses with a diameter of 5 cm with cling. Put the long fingers around against the edge of the bowl with the sugared side out.
2. Mash the raspberries. Whip the cream firmly and mix in the mascarpone, the sugar and raspberries under. Let the gelatin for 1 minute soak in some cold water. Squeeze out and dissolve in a little boiling water. Add the gelatine to the cheese mixture and stir well. Use a pastry bag to mascarponemengsel in the shapes of syringes. Put at least 2 hours in the refrigerator.
3. Remove the cakes carefully from the bowls. Remove the foil and decorate the top with the remaining raspberries. Grate some chocolate over. the
serving suggestion: make the cakes extra festive by putting a nice ribbon around to tie.
Prefer something other than cake? Try our edible sundaes!
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