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Raspberries and/or strawberries
Lay out a base of ladyfingers in a round cake mold and use some halved ladyfingers to form a border.
Stir some strawberries and/or raspberries (available frozen all year round) with whipped cream and gelatin (or agar) to create a pink cream.
Flavor with finely ground lemon zest and pour into the mold.
Leave to chill for a few hours.
Garnish with strawberries, raspberries, and edible decorative beads.