Raspberry Layered Dessert

Ingredients

• 300 g raspberries
• grated lemon zest
• 4 sheets red gelatin
• 0.125 l milk
• 0.5 packet vanilla sugar
• 2 Eggs
• 30 g sugar
• 1 sheet white gelatin
• 200 g whipping cream
• 3 tbsp meringue pieces
• yellow and red jelly fruit (or lemon curd and cherry topping)

Instructions

1. 1.

   Wash the raspberries and drain them. Set aside half of the berries; puree the other half with the lemon zest. Soak the red gelatin, squeeze out excess water, and dissolve it in a small pot over low heat. Add the raspberry purée, stir, and let cool. Bring the milk with vanilla sugar to a boil once, then remove from heat. Whisk eggs and sugar until frothy, gradually pour in the hot milk while stirring. Whip the mixture over a double boiler until thick and airy. Soak the white gelatin, squeeze out water, and dissolve it in the warm vanilla milk. Chill the cream. Whip the cream stiff.

2. 2.

   Pour the raspberry purée into dessert glasses, top with meringue pieces, then add the vanilla custard and whipped cream on top. Garnish with remaining raspberries and diced jelly fruit.