Sweet Sandwich of Cream Cheese and Fruits of the Forest Conserve

  1. From the ready made sponge cake, cut 8 discs of approx. 6 cm diameter.
  2. Wash the raspberries and dry them delicately with kitchen paper.
  3. Set aside as decoration.
  4. Mix the conserve with the ricotta, sugar, a drop of liqueur and grated lemon peel
  5. Spread the ricotta cream on 4 of the discs, cover with the other 4 and even out the edges
  6. Place in refrigerator to cool for approx. 30 minutes
  7. Place on individual plates.
  8. Decorate with the icing sugar, raspberries, a sprig of fresh mint and a little jam and serve.