John Myers
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Sweet Lasagna
The perfect sweet lasagna recipe with a picture and simple step-by-step instructions.
For the cream
- 400 g Lowfat quark
- 200 g Mascarpone
- 300 g Yogurt
Red fruit jelly
- 300 g Raspberries or mixed berries frozen
- 1 packet Vanilla sugar
Biscuit
- 200 g Ladyfingers
Topping
- 200 g Cream
- 1 packet Cream stiffener
- 200 g White chocolate
- Mix the ingredients for the cream with the whisk until creamy. and put 2 tablespoons in the baking dish (it looks particularly nice with a transparent dish). Then put spoon bisquits on top and coat with the cream again.
- Heat the TK berries with the sugar (and refine with 1 teaspoon of cinnamon at Christmas time) in a saucepan and allow to cool. Spread the red fruit jelly over the cream about 2 tbsp. then another layer of cream and as the last layer again the red jelly.
- Whip the cream until stiff as usual and spread it over the red fruit jelly. Grate the chocolate and spread it over the cream.
- Let it steep in the refrigerator for at least 2 hours.
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