Sweet Sandwich of Cream Cheese and Fruits of the Forest Conserve

INGREDIENTS

• 200 g ready made sponge cake
• 200 g ricotta
• 80 g Bonne Maman Fruits of the Forest conserve
• 40 g raw sugar
• lemon
• icing sugar
• a few sprigs of mint
• wild berries

METHOD

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.