Jelly Desserts

Creamy Raspberry Layered Desserts

Name: Creamy Raspberry Layered Desserts
Total time: 30 min
Ingredients: For the biscuit base:; Digestive biscuits – 100 g; Butter – 30 g; For the raspberry layer:; Gellwe Raspberry Flavour Jelly – 1 pack; Hot water – 300 ml; Frozen raspberries – 200 g; For the mascarpone cream:; Double cream (36% fat) – 250 g; Mascarpone – 250 g; Icing sugar – 2 tbsp; For the topping:; Meringues, crushed – as desired

30 min.

Medium

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Ingredients:

For the biscuit base:

Digestive biscuits – 100 g
Butter – 30 g

For the raspberry layer:

Gellwe Raspberry Flavour Jelly – 1 pack
Hot water – 300 ml
Frozen raspberries – 200 g

For the mascarpone cream:

Double cream (36% fat) – 250 g
Mascarpone – 250 g
Icing sugar – 2 tbsp

For the topping:

Meringues, crushed – as desired

Delicious individual desserts combining a buttery biscuit base, a refreshing raspberry jelly layer and a smooth mascarpone cream topping. Finished with crunchy meringue pieces, these easy no-bake treats offer a perfect balance of fruity freshness, creamy textures and sweetness. Ideal for family gatherings, celebrations or a summer dessert.

Preparation instructions:

1.

Crush the biscuits into fine crumbs. Add the melted butter and mix thoroughly. Divide the mixture between individual dessert moulds and press down gently to form the bases.
2.

Dissolve the Gellwe Raspberry Flavour Jelly in 300 ml of hot water. Add the frozen raspberries and stir. The cold fruit will help the jelly begin to set quickly. Spoon the raspberry mixture over the biscuit bases and refrigerate until set.
3.

Combine the cream and mascarpone, add the icing sugar and whip with an electric mixer until thick, smooth and firm.
4.

Spread the mascarpone cream evenly over the set raspberry layers.
5.

Sprinkle the tops with crushed meringues.
6.

Refrigerate the desserts for at least 1 hour before serving.