Ingredients (serves 4): Pasta pastry, 500 grams of ripe raspberries, 250 ml cream, icing sugar, 4 biscuits. For the syrup: 50 g sugar, 1 / 2 full glass of water, a tablespoon of cognac.
Prepare the pastry and cut a circle about an inch high and line a greased baking sheet.
Sprinkle the pasta with the beans, separating from the cake with a sheet of wax paper. Place in oven and cook at 170 degrees for about half an hour. Remove the cake from the oven ... throw the beans :-) ... and place it on a plate. Put on the bottom of
sbricciolati ladyfingers, raspberries SURFACE posarvi that have been previously served with a delicious syrup made of sugar, water and cognac.
... If we are not on a diet ... cover with whipped cream and garnish with some other raspberry .
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