Ingredients
|
|
For the base / bottom:
|
|---|---|
|
8
pieces
|
|
|
|
For the filling:
|
|
8
pieces
|
|
|
250
g
|
mascarpone cheese
|
|
200
ml
|
whipping cream
|
|
250
g
|
raspberries
|
|
100
g
|
sugar
|
|
|
For the decoration:
|
|
1
handful
|
raspberries
|
Preparation
For the base:
- Use a small hinged cake tin with a diameter of 16-18 cm.
- Line the base of the tin with ovenproof paper.
- Crush 8 biscuits in the mixer.
- Place the crushed biscuits into the tin and spread them evenly with a teaspoon.
For the filling:
- Whip the cream and the mascarpone until you have a soft and frothy mix.
- Roughly crush the raspberries, stir in the sugar and add to the cream. Mix well.
For the cake:
- Tip half of the raspberry filling onto the crushed biscuit base.
- Put the remaining 8 biscuits in the mixer and grind to crumbs.
- Spoon the crushed biscuits over the raspberry filing.
- Finish with a final layer of raspberry filling.
- Place the cake in the fridge for around 6 hours.
- Garnish with fresh raspberries.
