There is not much I can actually say about this recipe, other than it might be even tastier than it looks. If possible.
Well, one thing maybe. It is also incredibly simple to make and quite versatile, too! So, I can in fact say three things about it 🙂
For 8 portions of this layered dessert you will need:
- 16 sponge fingers
- 300 g raspberries
- 400 g heavy cream
- 400 g plain cream cheese
- 2 Tbsp sugar
- 2 Tbsp raspberry jam
- 4 Tbsp water
- Handful of almond flakes
First, prepare the cream filling by whipping the heavy cream and sugar until soft peaks form, then whisk in the cream cheese. Mix the jam with water, wash the raspberries and crush them a bit (don´t need to blend them or chop them up, unless you want it really smooth). Now, the layering begins 🙂 Lay 8 sponge fingers to the bottom of a square or rectangular dish and spoon half of the jam and water mix over them. Spread half of the cream over the fingers and then spread about half of the raspberries over the cream. Sprinkle some almond flakes. Repeat the layers again and decorate the top to your liking. Cover an refrigerate at least overnight, preferably for 24 hours. Enjoy!
- The cream tastes quite cheesy when you first make it, but it becomes much more refined in taste after being refrigerated.
- You can moist the sponge fingers with something else than thinned jam – milk, lime juice and water, even coffee and/or liquor, if not to be eaten by children.
- You could use any other fruit, of course, but I find this combination especially refreshing.
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