Cold Soferl

Rating: 2.93 / 5.00 (28 Votes)

Total time: 30 min

Servings: 6.0 (servings)



For cold soufflé, put the meringue (or, for example, windringerl left over from Christmas baking) in a plastic bag and crush into smaller pieces.

Whip the cream, but not until stiff but rather halfway.

Pour half of the meringue into a baking dish, top with half of the frozen raspberries, then drizzle with half of the alcohol (e.g. amaretto, cherry rum,..).

Spread half of the whipped cream on top. Add the rest of the meringue, raspberries, alcohol and finally the whipped cream.

Place in the refrigerator for 4 hours. This will thaw the raspberries a bit and allow the whipped cream to semi-freeze. The juice of the raspberries and the alcohol will mix to create a good flavor. After 4 hours, arrange in serving bowls.

Related Recipes: