Malinissima

Fine, light, refreshing, raspberry

Preparation steps

Cook cream of milk, semolina, sugar (5 tablespoons), 2 egg yolks, vanilla and rum. Mix the margarine and mix the cooled cream into it.
Boil raspberries with sugar (6 tablespoons) and water, and while they boil, cook the vanilla puddings. Cool the resulting filling to lubrication.
Mix the whipping cream for a few minutes, being careful not to mix too much, not to be too firm
Arrange a row of biscuits dipped in warm milk on a baking sheet, spread half of semolina cream on them, then half of raspberry filling, and half of whipped cream on them, again a row of biscuits dipped in milk, then semolina cream, raspberry filling, whipped cream and biscuits. Serve the cake chilled.
Good apetite! :)

Ingredients

about 0.5 kgPettit Beurre biscuits (20 biscuits in each row (4x5))
dipping milk
0.5lwhipping cream

400 graspberry
6 tbspsugar
3 tbspwater
2vanilla pudding
1lmilk
2egg yolk
5 tbspsugar
5 tbspgrisa
1 plugrum
1 tspvanilla
250gmargarine

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