March 2, 2008


This is a really refreshing dessert and it is done very fast.

250-300 g ladyfinger biscuits
500-600 g fresh red currant
250 g mascarpone
3 lemons
360 g crème fraiche
24 g vanilla sugar
powder sugar

Combine crème fraiche and mascarpone. Add vanilla sugar. Add grated peel of one lemon and lemon juice. Sprinkle powder sugar on red currant.
Place half the ladyfinger biscuits side-by-side in a large casserole with the sugared side down. Sprinkle generously with lemon juice. Cover with at least ¾ of the berries. Sprinkle lightly with sugar.
Spread one half of the crème mixture over the berries. Cover berries with another layer of ladyfinger biscuits (sugar side down) and sprinkle generously with lemon juice. Cover the bisuit layer with the rest of the crème mixture. Spread evenly. Decorate with chopped almond.

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