Raspberry pudding


A crafty idea for a dessert: a delicious little cake with an extra serving of raspberries straight from the refrigerator.


180 g Petit – Biscotto classico
40 g butter
500 g raspberries
250 g quark (cheese from pasteurized cow's milk)
2-3 leaves of gelatine
200 ml yogurt
30 g hibiscus flowers
1 tsp corn oil


  • Crumble up the biscuits using a rolling pin. Grease an open dessert spring form with around 20 cm diameter.
  • Melt the butter in a pan. Place the crumbled Schär biscutis in the dessert form and mix in the melted butter.
  • Press the mixture down onto the base of the bowl. Leave to cool and then place in refrigerator for around 30 minutes.
  • In the meantime, drain the raspberries, put the juice into the pan and add the gelatine and 2 to 3 tablespoons of water.
  • Bring to the boil, stirring constantly, and leave to simmer until the gelatine has completely dissolved.
  • Keep a few raspberries to one side for the decoration and add the rest to the pan.
  • Mix well together and then place into the refrigerator for around 1 hour.
  • Chop the hibiscus. Pour the curd cheese into a 1 litre (2 pint) capacity bowl and slowly add the raspberry mixture.
  • Finally, add the yoghurt and half of the hibiscus. Spread the mixture over the cake and sprinkle with the remaining hibiscus.
  • Decorate with the remaining raspberries then place into the refrigerator for at least half an hour until serving.
  • Remove the dessert from the bowl and place into a serving platter.
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