A variation on the popular meringue dessert “Rote Inge”, which at first glance seems a little lighter and slimmer. But then it has it quite in itself …
The secret of the red Inge:
Stir natural yogurt until smooth, add sugar, lemon zest and season with lemon liqueur. Stir in the stiffly whipped (unsweetened) whipped cream and fill in layers with the frozen(!) raspberries in a glass bowl.
Spread the brown sugar evenly on top. Place in the refrigerator for about four hours, until the sugar has melted into a proper crust. bring to the table and watch the guests, who in no time nothing, but just as nothing left of this dish …
Drink: It goes well with a fruity sparkling wine, a sparkling cider or possibly a light, young Beaujolais.
Herb buns and chive salad Easter ham
Raspberry dish “Red Zora
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!
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