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Zebra Raspberry replaces the word nice with emptyrte: A refreshing no-bake summer dessert

Zebra Raspberry replaces the word nice with emptyrte: A refreshing no-bake summer dessert

Beat the heat with this no-bake raspberry zebra torte, a visually stunning and refreshingly light dessert perfect for sweltering days above 35 degrees Celsius. This torte features a fascinating zebra pattern created from layers of white and dark chocolate on a tart raspberry base. The crust is a simple mixture of ground biscuits and cocoa, pressed into a mold to form a firm base. The creamy chocolate layers are beautifully intertwined, making each slice a work of art.

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Why you'll love it: This Zebra replaces the word nice with emptyrte offers a delicious combination of textures and flavors. The creamy and frothy filling with its two flavors of chocolate melts in your mouth, while the raspberries add a juicy and tangy contrast that refreshes the palate. The no-bake aspect of this pie not only keeps your kitchen cool, but also makes it a quick and easy dessert option. It's perfect for last minute meetings or when you need a decadent treat without the hassle of baking.

Perfect occasion: Great for summer get-togethers, pool parties, or any other occasion where you want to impress without turning on the oven. It is also perfect for celebrating special occasions in style, such as birthdays, anniversaries or simply as a weekend gift to enjoy with family and friends. Serve it at your next dinner party to wow your guests with its striking appearance and delicious flavors.

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Decorating Tips: For an elegant finish, garnish the top of the pie with fresh raspberries and a sprinkle of grated white or dark chocolate before serving. You can also sprinkle a little powdered sugar over the raspberries for an extra touch of sweetness. A few mint leaves can add a pop of color and a refreshing note to this rich dessert.

Ingredients:

  • For the dough:
    • 350 g ground biscuits
    • 2 tablespoons of cocoa powder
    • 130 g melted butter
    • 135 ml of milk
  • For the filling:
    • 50 ml heavy cream
    • 3 egg yolks
    • 2 tablespoons of sugar
    • 1 sachet of gelatin + 3 tablespoons of water (to bloom)
    • 300 ml whipped cream
    • 100g melted white chocolate
    • 100g melted dark chocolate
    • 3 egg whites
    • 100g of sugar
  • For the raspberry layer:
    • 200-300g raspberries
    • Half a sachet of gelatin + 1.5 tablespoons of water (to bloom)
  1. Prepare the base:
    • In a mixing bowl, combine the ground cookies, cocoa powder, melted butter and milk. Press the mixture firmly into a pan to form the crust. Put aside.
  2. Prepare the chocolate layers:
    • In a bain-marie, mix 50 ml of heavy cream, the egg yolks and the sugar; cook until mixture thickens slightly. Remove from heat and stir in the flowered gelatin until dissolved.
    • Fold in the whipped cream evenly, then divide the mixture into two halves. Stir in the melted white chocolate in one half and the dark chocolate in the other.
    • In another bowl, beat the egg whites with 100 g of sugar until stiff. Gently fold half of the meringue into each chocolate mixture until well combined.
  3. Prepare the raspberry layer:
    • Cook the raspberries over medium heat until they soften. Crush them slightly, remove from the heat and stir in the flowered gelatin until smooth.
  4. Assemble the pie:
    • Pour the raspberry mixture onto the biscuit base. Alternately pour spoonfuls of the white and dark chocolate mixture onto the raspberry layer to create a zebra effect. Continue until all the mixture is used.
    • Chill the pie in the refrigerator until firm, about 2-3 hours.
  5. Portion:
    • Once set, cut it into slices and serve it chilled. Enjoy the delicious contrast of tart raspberries with the sweet, creamy chocolate layers.

This no-bake raspberry zebra pie is not only a treat to eat but also a joy to behold, making it the perfect dessert for your summer festivities.

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