Raspberry Cream Clouds


Components :

  • raspberry cream
  • Ladyfingers
  • Cocoa Butter Spray
  • Various berries for garnish
  • Various fruit pulps for garnish

Ingredients for the cream:

  • 500 g raspberries (fresh or frozen)
  • 300 grams of mascarpone
  • 200 g[restrict] yogurt
  • 300 grams of white chocolate
  • some lemon zest
  • some orange zest
  • 4 sheets of gelatine or 3g agar-agar


  • Boil the raspberries and pass them through a sieve to catch the pips.
  • Soak the gelatine in a little water and then dissolve it in the hot raspberry pulp while stirring.
  • Mix quickly with the remaining ingredients and fill into silicone molds until they are 2/3 full.
  • Press in broken pieces of ladyfingers
  • Melt the white chocolate and fill the molds to the brim with it
  • Put a final layer of raspberry cream on top and smooth out.
  • Place in the freezer and min. Freeze for 4 hours.


  • Puree pulp from different fruits and bring to the boil with a little agar-agar and allow to cool to form a jelly.
  • Then use the blender to make a gel and fill it into a piping bag.
  • Sort different berries and put the nicest ones aside as a garnish
  • Optionally add something green for the eye (e.g. fresh mint leaves).
  • Release the frozen mass from the silicone molds and place on a grid
  • Immediately spray with cocoa butter spray (velvet effect) from all sides and put back in the fridge to cool


  • Place raspberry tarts on a plate and garnish with fruit, jelly and mint
    Optional: Serve with a dumpling or scoop of raspberry sorbet