John Myers
Ingredients for 1 servings:
- 100 g biscuit(s) (wholemeal biscuits), crumbled
- 3 tbsp butter
- 1 pack of raspberry-flavored jelly, for 500 ml of water
- 150 g marshmallow(s)
- 200 g cream cheese
- 250 g raspberries, frozen
- Sugar, to taste
- Raspberries, for decoration
- 500 ml water
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
with marshmallows, no baking, microwave
Put the butter in a shallow bowl and melt it for 1-2 minutes at 600 watts. Mix the cookie crumbs with the butter and spread evenly on the bottom of the tin, press down firmly and chill. Mix the jelly powder with 250 ml of cold water and let stand for 5 minutes. Then heat uncovered for 3 minutes at 600 watts and stir. Put 100 g of marshmallows in a second bowl and melt it uncovered for 3-4 minutes at 300 watts. Mix with the warmed jelly until smooth, then stir in the remaining cold water. Cream the cream cheese until fluffy and mix with the mixture. Sweeten to taste and fold in the frozen raspberries. Chill until the mixture starts to set. Cut the remaining marshmallows into small cubes and fold into the mixture. Now pour the whole mixture onto the base and chill the cake until firm enough to slice. Cut into pieces and only then decorate with the fresh or thawed raspberries.
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