John Myers
Ingredients for 1 servings:
- 2 packs of pudding powder
- 8 tbsp sugar
- 5 tbsp orange liqueur
- 800 ml milk
- 200 g raspberries
- 200 g biscuits (butter biscuits)
- 200 g whipped cream
- Biscuit(s) (Amarettini) for decoration
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes
a refreshing delicacy without baking
Mix the pudding powder and sugar, stir in the orange liqueur and 5 tablespoons of cold milk until smooth. Bring the remaining milk to a boil, remove from the heat, and stir in the mixed pudding powder. Cook the pudding for at least 1 minute while stirring, then let it cool slightly. Sort the raspberries. Set aside 50g of good-quality berries. Chop the rest. Line a 25cm loaf pan with foil and layer the pudding alternately with the butter biscuits. Sprinkle about 2 tablespoons of crushed raspberries on each pudding layer. Finish with a biscuit layer. Chill the cake for at least 1 hour. Whip the cream until stiff. Turn the cake out onto a plate, remove the foil, and spread the cream over the cake. Crumble the amaretti biscuits over the top and decorate with raspberries.
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