John Myers
Raspberry Layer Dessert
The perfect raspberry layer dessert recipe with a picture and simple step-by-step instructions.
Raspberry sauce:
- 20 approx. Ladyfingers
- 50 ml Liquor 43
- 200 ml Apple juice
- Vanilla cream:
- 3 packet Custard powder
- 900 ml Milk
- 150 g Sugar
- 1 Vanilla pod scraped out
- 125 g Butter
- Cream:
- 500 ml Cream
- 2 packet Cream stiffener
- 600 g Frozen raspberries
- 3 packet Vanilla sugar
- 1 packet Ground gelatin
- Spread the buisquits in a baking dish and mix the apple juice with the liqueur, spread over the buisquits! Mix apple juice with liqueur and pour over the biscuits!
- Dissolve the sugar, custard powder and vanilla pod pulp in 300 ml milk. Bring the other 600 ml milk to the boil and stir in the custard-milk mixture. Bring to a boil! Stir in butter until it has dissolved! Let cool a little and then spread on the prepared buisquit!
- Bring the raspberries to the boil with vanilla sugar and strain them through a sieve! Whip up the cream with the cream stabilizer! ‘Then stir gelatin into the raspberry sauce!
- Spread the cream on the pudding and then pour the raspberry sauce over it! Cool everything for 2.3 hours! Enjoy! 🙂
- You can also omit the liqueur and replace it with juice or use a different liqueur, etc.!
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