Mascarpone sponge cake with raspberries

Ingredients for 1 servings:

• 6 tbsp syrup (raspberry syrup)
• 4 tbsp raspberry liqueur
• 18 sponge fingers
• 150 g raspberries
• 3 sheets of gelatin
• 325 g mascarpone
• 150 g sour cream
• 100 g sugar
• 300 g whipped cream
• 1 tbsp vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

can also be served as a dessert, very simple, without baking

Line a 1.25 l loaf pan with cling film. Mix 4 tablespoons of raspberry syrup with the raspberry brandy. Soak 6 sponge fingers in the syrup and place 3 at a time, one behind the other, close to the edge of the pan. Sort the raspberries. Soften the gelatine. Mix the mascarpone with the sour cream, sugar, and 2 tablespoons of syrup until smooth. Squeeze out the gelatine, dissolve it, and mix it with a little of the cream. Then stir this into the cream. Stir until smooth and chill the cream. Whip 150g of cream until stiff and fold into the cream when it begins to set. Fold in the berries. Spread half of the cream into the pan. Soak and layer 6 more sponge fingers, then add the remaining cream and finish with the remaining 6 soaked sponge fingers. Cover the pan and refrigerate for about 3 hours. Whip 150g cream with the vanilla sugar until stiff. Turn the cake out of the pan, remove the foil, and decorate with the cream. The calorie information refers to 1 of 12 pieces.