In a saucepan, bring cranberries, maple syrup and lemon zest to a boil.
Simmer over low heat, stirring regularly, for about 10 minutes. Remove from heat and gently stir in raspberries and gelatine.
Cool and refrigerate.
In a saucepan, whip lemon juice, eggs, sugar, butter and softened gelatine and bring to a boil.
Boil for a few seconds, until lemon mixture thickens. Strain and cool.
In a large bowl, whip cream until soft peaks form. Fold whipping cream into lemon mixture. Refrigerate.
In a large bowl, whip cream and sugar until soft peaks form. Refrigerate.
In a glass bowl or vase, place a third of ladyfinger crumbs.
Spread a third of cranberry-raspberry filling over ladyfingers, then a third of lemon cream.
Cover with whipped cream and top with fresh raspberries and almonds.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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