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8 Pieces

Makes:8 small jars (150 ml each) Cool: for 2-3 hours Prep 30 minutes.

INGREDIENTS

100 g fresh raspberries

300 g apricots

ca. 2 tbsp raspberry syrup

½ tsp finely ground ginger

½ tsp finely chopped coriander zest and juice of 1 organic lime

150 g mascarpone

150 g whole milk yogurt

1 packet bourbon vanilla sugar

8 large, soft almond cookies (Amarettini)

Allergens marked in bold.

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step 1

Step 1

Blend the raspberries and sieve them directly into a pot. Wash the apricots, halve and remove the pits. Cut in 1 cm strips.

step 2

Step 2

Add apricot pieces, raspberry syrup, ginger, coriander, lime zest and 1 tablespoon of lime juice to the blended raspberries. Boil up while stirring and let it simmer for 5 minutes at low heat. You might want to add a bit of syrup before you let it cool down. The fruit mix should taste only lightly of coriander and ginger.

step 3

Step 3

Mix mascarpone with natural yogurt and vanilla sugar.

step 2

Step 4

Crumble one third of the almond cookies into screw-top jars. Add a third of the fruit mix and the mascarpone mix. Repeat the layers. Finish with a few drops of the remaining raspberry juice.

step 5

Step 5

Close the jars and refrigerate for at least two hours.

Tip: You can easily re-use jam- or preserving jars.

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