Watermelon cake with mascarpone and prosecco

Ingredients for 1 servings:

• 250 g ladyfingers
• 200 ml Prosecco
• 500 g mascarpone
• 50 g sugar
• 1 small melon(s) , (watermelon)
• ½ lemon(s), the juice
• 5 sheets of white gelatin
• 200 ml cream
• some lemon balm leaves, for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Total time approx. 1 hour

tipsy, fruity summer cake

Line a square cake tin or baking sheet with baking paper. Line the base with sponge fingers (a little more or less depending on the size of the tin). Drizzle the sponge fingers with 100 ml of Prosecco. Mix the remaining Prosecco with the mascarpone and sugar. Halve the melon, remove the seeds, and scoop out a few balls using a melon baller. Refrigerate them until ready to decorate. Soften the gelatine. Purée 250 g of the melon pulp and heat it with the lemon juice. Dissolve the gelatine in the pulp mixture and add the mixture to the mascarpone cream. Whip the cream and fold in. Spread the melon and mascarpone cream on top of the sponge fingers, smooth it down, and refrigerate. Once the cream has set, decorate the cake with the melon balls and lemon balm leaves.