Ingredients
- 7 oz shortbread
- 3 1/2 oz butter
- 7 oz raspberries (jam)
- 2 oz sugar (jam)
- 1/3 cup water (jam)
- 5 leaves gelatine (jam)
- 2 1/4 lb yoghurt (cream)
- 14 oz whipping cream (cream)
- 4 oz sugar (cream)
- 1 lemon (cream)
- 12 leaves gelatine (cream)
- 5 oz raspberries (decoration)
Recipe Description
Absolutely enchanting. My first thought when I see this raspberry yoghurt dream. Shortbread cake base, homemade raspberry jam, fluffy and light yoghurt cream (as light as a cake could be) and these incredible fresh raspberries as topping. I really really love raspberries and can’t wait until they’re mellowly in my garden.
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