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100 gr fresh raspberries
300 gr apricots
ca. 2 tbsp raspberry syrup
½ tsp finely ground ginger
½ tsp finely chopped coriander zest and juice of 1 organic lime
150 gr mascarpone
150 gr whole milk yogurt
1 packet bourbon vanilla sugar
8 large, soft almond cookies (Amarettini)
Allergens are marked in bold
Blend the raspberries and sieve them directly into a pot. Wash the apricots, halve and remove the pits. Cut in 1 cm stripes.
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.
Mix mascarpone with natural yogurt and vanilla sugar.
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.
Close the jars and refrigerate for at least two hours.
Tipp: You can easily re-use jam- or preserving jars.