Made This Recipe? Add Your Photo

Total Time
1hr 40mins
Prep 1 hr 30 mins
Cook 10 mins

Lovely, fluffy dessert which looks as good as it tastes. Very high sugar content; anyone who is diabetic, please monitor your glucose levels well. Prep. time includes one hour for setting in the refrigerator.

Ingredients Nutrition

Directions

  1. Pulp the raspberries in a mixing bowl; add the icing sugar and fresh lemon juice.
  2. Blend well.
  3. Place the gelatine in a double boiler with 1 oz (25 mL) water and dissolve completely.
  4. Add gelatine mixture to raspberry pulp and stir well.
  5. Finally, add Kirsch and fold in 3/4 of the whipped cream.
  6. Place prepared sponge cake in the bottom of a 9 inch cake ring-pan and pour the raspberry cream on top.
  7. Place in refrigerator, to set, for one hour.
  8. Place on a serving dish.
  9. Remove the pan ring and decorate with lady fingers, and remaining whipped cream.