- For the fruit gelatin
Bread loaf pan (30 cm or approximately 12 inches)
- 400 grams
- 400 grams
- 500 milliliters
- 200 milliliters
- 100 milliliters
dry White wine
- 7 tablespoons
- 13 sheets
- 10 tablespoons
Beat eggs with sugar and lemon zest in a metal bowl. Place the bowl over a hot (not boiling) water bath and beat the eggs until lukewarm. Then remove the bowl from the water and beat the mixture until cool. After about 5-8 minutes the mixture will be light, creamy, and will increase in volume. Carefully fold in the flour, cornstarch, and warm melted butter.
Line a baking sheet with parchment paper and spread with the batter. Bake until golden brown at 190°C (approximately 350°F), 10-15 minutes. Turn the cake out from the pan and let cool completely. Cut the cake using the square mold (upside down) into 2 rectangles the exact size of the pan. Then cut crosswise into wide strips. Use the leftover cake elsewhere.
Soak the gelatin in cold water. Boil the raspberry juice with white wine and sugar until completely dissolved. Rinse the raspberries and blueberries.
Line the square mold with plastic wrap so that the bottom and the sides are covered completely. Place the raspberries individually for the first layer. Next layer with the blueberries.
Melt the drained gelatin completely in the hot juice mixture and carefully pour over the berries using a ladle. Refrigerate for 3-4 hours until completely set.
After around 2 hours, remove the gelatin from the refrigerator and top with the cake rectangles. Carefully drizzle with Campari and return to the refrigerator.
Turn the gelatin out of the mold onto a plate. Carefully remove the plastic wrap and serve garnished with fresh berries, mint leaves, and whipped cream if desired.
Ladyfingers may also be used for this recipe if you are short on time.