Ingredients
Scale
- 200 g Löffelbiskuits
- 50 g Butter, melted
- 200 g Raffaello chocolates
- 200 g fresh or frozen raspberries
- 400 ml heavy cream
- 250 g mascarpone
- 100 g powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 50 g shredded coconut
Instructions
- Crush the Löffelbiskuits finely and mix with melted butter until sandy. Press firmly into the bottom of a springform pan and chill for about 15 minutes.
- Whip the cream until stiff. Separate, and in another bowl, beat the mascarpone with powdered sugar, vanilla extract, and lemon juice until creamy. Gently fold in the whipped cream to maintain airiness.
- Puree the raspberries finely and strain through a sieve to remove seeds. Fold the puree into the mascarpone cream until evenly mixed.
- Chop the Raffaello chocolates coarsely and gently fold into the cream mixture, leaving some larger pieces for texture.
- Layer the prepared cream over the chilled biscuit base and smooth out. Chill for at least 3 hours, preferably overnight, for the cake to set.
- Sprinkle with fresh raspberries and shredded coconut just before serving.
- Cut into pieces and serve well chilled.
Notes
Use well-chilled cream to ensure it whips reliably; start with less powdered sugar and adjust to taste; maintain the full chilling time for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg