Raspberry Amarettini Cake (or Dome)

Ingredients for 1 servings:

• 1 pack of biscuits (Amarettini)
• 250 ml Cremefine for whipping
• 200 ml yogurt
• 1 packet of vanilla sugar
• 2 tbsp sugar
• 1 tbsp honey
• 3 sheets of gelatin
• 300 g raspberries, fresh or frozen
• 2 egg yolks, fresh
• 250 g mascarpone
• 3 tbsp Amaretto, Disaronno (up to 50 ml)
• 1 tbsp sugar
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

a dessert to fall in love with

For the yogurt cream: Drain the yogurt well for 2-4 hours (preferably in a sieve covered with a cloth). Whisk together the Cremefine, yogurt, sugar, and honey until stiff peaks form. Soak the gelatin in cold water, squeeze out excess water, and heat in the microwave for 8 seconds (on high) until it becomes liquid; mix well with 3 tablespoons of the yogurt cream. Then stir into the yogurt cream. For the mascarpone cream: Drain the mascarpone. Beat the egg yolks with sugar and honey, then mix in the mascarpone. Only stir in the Ammaretto when the mixture is smooth. Use only fresh eggs or whisk the egg yolks in a double boiler until frothy (65°C eliminates the risk of salmonella; do not heat above 82°C). ASSEMBLE: Cake variation: Place an 18-20 cm diameter cake ring on a plate. Cover the base with amaretti biscuits and continue layering: half of the yogurt cream, amaretti biscuits, half of the yogurt cream, raspberries, mascarpone cream, and more amaretti biscuits. Refrigerate overnight or for at least 5 hours. Dome version: Line a round bowl with foil. Spread the amaretti biscuits on top, then half of the yogurt cream, another layer of amaretti biscuits, the other half of the yogurt cream, raspberries, mascarpone cream, and more amaretti biscuits. Refrigerate overnight or for at least 5 hours. Turn the cake out onto a cake plate. The amaretti biscuits will absorb moisture from the cream and do not need to be drizzled. The honey gives the mascarpone cream a truly sophisticated flavor. For the base, you can also finely crumble 150 g of amaretti biscuits, mix them with 75 g of melted butter and press them into a ring to form a cake base.