Raspberry cream cheese dream

Ingredients for 12 servings:

• 600 g cream cheese
• 600 g whipped cream
• 750 g raspberries, frozen
• 80 ml elderflower syrup
• 7 tbsp milk
• 2 tbsp sugar or more, to taste
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 250 g amaretti biscuits
• e.g. powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cream cheese layered dish with raspberry sauce

Place the raspberries in a large, microwave-safe container. Pick out a handful of raspberries (about 3 per jar) and set aside. Mix the cream cheese with the elderflower syrup, milk, sugar, and one sachet of vanilla sugar until smooth. Whip the heavy cream with the other sachet of vanilla sugar and the cream stabilizer until stiff peaks form, then lightly mix into the cream cheese mixture. Place the amaretti biscuits in a freezer bag and crumble them with a rolling pin or similar. Defrost the thawed raspberries completely in the microwave, place them in a fine sieve, and strain them over a large bowl with a spoon until almost all the seeds remain and a nice sauce has formed. Stir in the powdered sugar until the sauce reaches your desired flavor. Now prepare 12 serving jars. Place a few tablespoons of amaretti biscuits on the bottom of each jar. Then spoon 2-3 tablespoons of cream cheese mixture on top and place 3 raspberries on top. Add another 1 tablespoon of cream cheese mixture to cover the raspberries. Then chill the glasses and, just before serving, spoon 1-2 tablespoons of raspberry sauce over the cream. Sprinkle with the remaining amaretti crumbs and serve.