Philadelphia Raffaello cake

Ingredients for 1 servings:

• 300 g confectionery (Raffaello)
• 100 g ladyfingers
• 50 ml liqueur (coconut liqueur) or water
• 1 pack of jelly, raspberry flavor, for cooking
• 250 ml cherry juice or raspberry juice
• 6 tbsp sugar
• 200 g cream cheese (Philadelphia)
• 1 packet of vanilla sugar
• 2 tbsp lemon juice
• 500 ml cream
• Desiccated coconut

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Remove 6 of the Raffaellos, crush the rest, and finely grind the ladyfingers. Knead the crushed Raffaellos and ground ladyfingers with the coconut liqueur. Spread this mixture on a cake plate in the ring of a 24 cm springform pan as the base and press down firmly. Mix the jelly with the cherry juice and let it sit for 10 minutes. Add 4 tablespoons of sugar and heat while stirring until the sugar has dissolved (do not boil). Let cool. Mix the Philadelphia cheese with 2 tablespoons of sugar, the vanilla sugar, and the lemon juice until smooth. Stir in the cold jelly. Whip 300 g of cream until stiff peaks and stir into the cream. Spread the mixture evenly on the cake base and chill the cake for at least 3 hours. Then loosen the cake from the edge and remove the springform pan. Whip 200 ml of cream until stiff peaks and halve the remaining Raffaellos. Decorate the cake with thick cream puffs, Raffaellos and coconut flakes to taste.