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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Lovely, fluffy dessert which looks as good as it tastes. Very high sugar content; anyone who is diabetic, please monitor your glucose levels well. Prep. time includes one hour for setting in the refrigerator. Ingredients:
12 ounces fresh raspberries |
6 ounces icing sugar |
1 tablespoon fresh lemon juice |
1 teaspoon gelatin |
1 ounce kirsch |
1 pint whipped cream |
1 thin layer plain sponge cake |
24 ladyfingers |
Directions:
1. Pulp the raspberries in a mixing bowl; add the icing sugar and fresh lemon juice.
2. Blend well.
3. Place the gelatine in a double boiler with 1 oz (25 mL) water and dissolve completely.
4. Add gelatine mixture to raspberry pulp and stir well.
5. Finally, add Kirsch and fold in 3/4 of the whipped cream.
6. Place prepared sponge cake in the bottom of a 9 inch cake ring-pan and pour the raspberry cream on top.
7. Place in refrigerator, to set, for one hour.
8. Place on a serving dish.
9. Remove the pan ring and decorate with lady fingers, and remaining whipped cream.
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