By SylviaBAscooking, member
Posted: July 6th, 2011
Light, fluffy summery dessert
150 g vanilla cookies
50 g roasted almonds
150 g melted butter
500g mascarpone cheese
360 ml double cream
2 oranges zest
200 g sugar
7 g powder gelatin
50 ml water
For the raspberries and cardamom sauce:
250g frozen or fresh raspberries
1 Teaspoon powder cardamom
Put cookies and almonds in a food processor and pulse until finely ground. Remove and mix with melted butter. Press into a spring form or a ring (22cm). Set aside into the fridge.
Whip cream and sugar until thick. With a fork soften the mascarpone cheese, add grated orange peel and spoon on whipped cream, mix gently
Hydrate gelatin with cold water and bring to melt on double boiler.
Softly mix gelatin with the mascarpone and cream mix.
Pour this mixture over the crust and carry it to the fridge at least two or three hours
For the topping sauce:
Mix sugar, cardamom and raspberries in a saucepan and bring to boil. Stream mixing until thick and bright. Let cool and put into individual saucers next to each dish to top the cake.