John Myers
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Shortbread Lasagne
The perfect shortbread lasagne recipe with a picture and simple step-by-step instructions.
Red sauce
- 400 g Berry mix
- 150 g Preserving sugar
- 1 shot Kirsch
White sauce
- 250 g Qimiq Classic Natural
- 250 g Qimiq Classic Vanilla
- 1 tbsp Rum
- 5 tbsp Sugar
- 1 packet Vanilla sugar
- 150 g Yogurt
- 200 g Sour cream
- 0,5 tsp Grated lemon peel
lasagne
- 600 g Shortbread
- 1 tbsp Cocoa powder
red sauce
- For the red sauce, bring the berry mixture and the preserving sugar with a dash of kirsch or liqueur to the boil and cook for about 3 minutes, then coarsely puree and allow to cool.
white sauce
- For the white sauce, stir the Qimiq in a mixing bowl until smooth, stir in the remaining ingredients. Stir in yogurt and sour cream depending on consistency. The mass should not become too thin.
Lasagna mold
- Spread a thin layer of white sauce on the lasagna pan, line with shortbread, then add a layer of white sauce and then red sauce – now alternating biscuits, white sauce and red sauce, etc. The final layer will be white sauce.
- Chill the lasagna for at least 3 hours and sprinkle with cocoa powder just before serving.
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