Trifle with Raspberries
Rinse the raspberries and set half aside. Puree the rest with the lemon zest. Soak the red gelatin, squeeze and dissolve in a small pan over low heat. Add the raspberry puree and let cool. Bring the milk and vanilla sugar to a boil and remove from heat. Beat the eggs and the sugar until frothy and gradually pour in the hot milk while stirring. Cook over a hot water bath until creamy.
Soak the white gelatin, squeeze and dissolve in the vanilla milk. Chill. Whip the cream. Cut the cake into slices and then cut into strips and place in dessert glasses. Top with the raspberry puree filling, then the vanilla cream and finally the whipped cream. Garnish with the remaining raspberries, chocolate shavings and mint leaves.