Ingredients:
● 200 g whipped cream
● 500 g skimmed curd
● 30 g sugar
● 22 raffaellos
● 400 g frozen raspberries
● 6 fresh raspberries (for garnish)
Preparation:
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Preparation:
1: Prepare cream – Beat cream until stiff, mix curd with sugar, add raffal loses (up to 3 pieces) and blend creamy.
2: Layers – Fill Raffaello cream and frozen raspberries alternately into glasses, finish with cream.
3: Decorate – Halve set squid blinds with fresh raspberries on the glasses.
4: Cool – Cool for at least 60 minutes to make everything go through nicely.
Preparation time: approx. 15 minutes + cooling time
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