Boil 200 ml of milk with the vanilla pod, lemon zest and a pinch of salt. In a bowl, stir 50 ml milk with the egg yolk, sugar and flour and add to boiling milk. Boil for around 3 minutes, stirring constantly. Stir the mascarpone into the cooled vanilla cream, fold the whipped cream into the mass and add the rum. Soak the sponge fingers in the raspberry cordial and line the tin with them. Spread half of the cream mixture over them and scatter 120 g of raspberries over it. Then place another layer of soaked sponge fingers, the remaining cream mixture and raspberries on top.
Lydia Messner Sparber
Farmer at '
Petrunderhof' near Villnöss, a 'Red Rooster' farm