This delicious raspberry-coffee dessert, with a hint of rum, is best served in cups or glasses. It combines sweet raspberries with ladyfinger biscuits soaked in coffee with a touch of rum. If you prefer to omit the alcohol, you can add a few drops of rum extract.
Ingredients
- Raspberries, fresh – 250 grams
- Sugar, to taste
- Ladyfinger biscuits – 4 pieces
- Rum – 2 tablespoons
- Instant coffee – 1 teaspoon
- Boiling water – 1 tablespoon
- Heavy cream (36%) – 200 grams
- Powdered sugar – 1 tablespoon
Preparation
Preparation: Wash the raspberries (150g), place them in a saucepan, add rum and sugar to taste. Fry until most of the water evaporates and the mixture thickens to a jam-like consistency, then let it cool. Leave a few raspberries aside for decoration.
Crush two ladyfinger biscuits. Place them at the bottom of two containers. Spread the raspberry mixture over the biscuits. Arrange fresh raspberries (100g) on top of the raspberry mixture.
Brew the coffee in 1 tablespoon of boiling water. Whip the heavy cream until stiff peaks form, adding powdered sugar. Gradually pour in the coffee and mix thoroughly. Transfer the cream to a piping bag and squeeze into glass cups.
Decorate the dessert with fresh raspberries and ladyfinger biscuits or meringue.
