Dessert Recipes

Raspberry Surprise

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Yield: about 10 servings


  • 36 ladyfingers, cut in half
  • 1 (16 ounce) can sliced peaches, drained
  • 1 envelope Knox unflavored gelatine
  • 1/4 cup cold water
  • 1/2 cup granulated sugar
  • 1 (12 ounce) bag frozen raspberries, thawed, puréed and, if desired, strained
  • 3/4 cup whipping cream


  1. Line sides and bottom of a 9 inch springform pan with ladyfingers, overlapping, if necessary, to cover completely.
  2. Spread peaches in a single layer over bottom; set aside.
  3. In a medium saucepan, sprinkle gelatine over water; let stand for 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes.
  4. Stir in sugar until dissolved.
  5. Remove from heat and gradually whisk in raspberry purée and cream.
  6. Pour into prepared pan and chill until firm, about 4 hours.
  7. Release springform pan and serve.


Posted by GourmetGal at

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