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Dessert: Rote Inge

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Dessert: Rote Inge

The perfect dessert: rote inge recipe with a picture and simple step-by-step instructions.

  • 200 g Meringue or meringue
  • 500 g Frozen raspberries
  • 500 ml Whipped cream
  • 8 cl Raspberry Spirit or Grand Marnier, Cointreau
  • 2 Btl. Vanilla sugar
  • 60 g Hazelnut brittle
  1. Do not whip the cream with the vanilla sugar very firmly, it should still flow a little.
  1. Put a layer of meringue in a glass bowl and a layer of raspberries over it, soak this with half of the spirit or liqueur. Spread a layer of whipped cream on top, then meringue again, etc. Then the dessert is put in the refrigerator for about 2 hours, then you can start serving, or the guests help themselves. The alcohol combines with the raspberry juice in the refrigerator and soaks the meringue.
Dinner
European
dessert: rote inge

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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