Melon – Prosecco – Slices

Ingredients for 1 servings:

• 1 tbsp oil
• 300 g ladyfingers
• 300 ml wine (Prosecco)
• 500 g mascarpone
• 1 kg melon(s) (fully ripe watermelon)
• 12 sheets of gelatin
• ½ lemon(s)
• 250 ml sweet cream

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

a summer treat

Place a greased baking frame (34 x 24 cm) on a rectangular cake plate and line the base with baking paper. Line the base entirely with sponge fingers and generously soak with 150 ml Prosecco. Mix 150 ml Prosecco with the mascarpone in a bowl and refrigerate. Halve the melon and remove the seeds. Use a melon baller to scoop out a few balls and set aside for decoration. Purée the remaining fruit flesh (about 300 g) in a bowl. Soak the gelatin. Squeeze the lemon and place it in a saucepan with the melon puree and heat. Squeeze out the gelatin and dissolve it in the melon cream over low heat. Stir in the chilled mascarpone cream. As soon as the cream begins to set, fold in the stiffly whipped cream. Spread the mixture evenly over the sponge cake base and refrigerate for at least 3 hours, preferably overnight. Before serving, carefully remove the baking frame and decorate the slices with the melon balls.