Push-Up Cake Pops

Ingredients for 1 servings:

• 6 sweets (Raffaelos)
• 100 ml cream
• 1 pinch of salt
• 10 Oreo cookies
• 2 tsp jelly (wildberry or blueberry jelly or jam)
• 80 g blueberries
• 1 sponge cake base (alternatively sponge cake batter)
• 1 mango(s) (alternatively peach or apricot)
• 100 ml cream
• 1 pinch of salt
• 50 g powdered sugar
• 100 g mascarpone (alternatively another – also lower-calorie – cream cheese
• Almond flakes for garnishing
• some syrup (Amaretto syrup) alternatively almond, caramel or vanilla syrup, a few drops

Instructions

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

“Oreo-Raffaello” Chop the Raffaello. Add a pinch of salt to the cream and whip until stiff. Then fold in the chopped Raffaello. Now fill the cake pop containers in this order from bottom to top: one Oreo, 1 teaspoon of Raffaello cream, 1 teaspoon of berry jelly, a few blueberries, and then start again from the beginning. Place half an Oreo on top, standing upright, and close with the lid. “Mango-Mascarpone” Using a glass or container, cut out three round pieces from the sponge cake. Peel the mango and cut out three to four round pieces from the flesh. Add a pinch of salt to the cream and whip until stiff, gradually adding the powdered sugar. Then fold in the mascarpone and mix. Transfer the finished mascarpone cream to a piping bag. Now fill the cake pop containers in this order from bottom to top: a sponge cake slice, drizzle with a few drops of Amaretto syrup, a layer of mascarpone cream, a mango slice, a sponge cake slice, a mango slice, and more mascarpone cream on top, garnished with flaked almonds. Then close with the lid.