Raspberries with Salted Caramel

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 294 Kcal, 4g Protein, 26g Carbohydrates, 18g Fat


  • 2 tbsp. water
  • 50 g sugar
  • 0.5 dl full cream
  • 25 g salted butter
  • 300 g Greek yoghurt natural
  • 30 g sponge fingers (approx. 4 pieces)
  • 250 g raspberries
  • some peppermint leaves

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  • Bring the sugar and water to a boil in a frying pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a light brown caramel has formed. Add the butter and stir to melt.
  • Add the cream and simmer, stirring occasionally, for approx. 5 minutes until the mixture has thickened. Allow to cool.
  • Crumble the sponge fingers and divide them between 4 glasses (approx. 200 ml volume each). Layer the yoghurt, caramel and berries in the glasses and garnish with mint.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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