It’s gonna be marvelous!

Today’s book is perfect for everyone who wants tob e really creative in the kitchen but has no ideas for recipes. But it will only help you if you’re not afraid of books in German. 😉  



Felicitas Then / ISBN 978-3-517-09312-3 / 16,99 € / südwest Verlag / Paperback / Klappenbroschur / 160 Seiten / 23,0 x 25,5cm


Himbeer Lasagne 7


It’s about the book Die fabelhaften Rezepte der Felicitas Then of Felicitas Then. I’ll leave out the recension because of the fact that this is a German book. But I can really recommend this book for you if you’d like to try anyways!


Himbeer Lasagne 0


But what would this post be without an appropriate test object from the book. 😉 To stay in the topic of my blog I chose one of the desserts. I LOVE lasagna. And what could be better than just trying a sweet lasagna?  


Crispy Raspberry Lasagna with Coconut Parmesan
Serves 4
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For the raspberry lasagna
  1. • 300 g frozen raspberries, defrosted
  2. • 1 tsp starch
  3. • 5 tbsp sugar
  4. • 2 tsp freshly squeezed lemon juice
  5. • 2 packs of vanilla sugar
  6. • 200 g Crème fraîche (alternatively: farmer’s chees 20% fat)
  7. • 1 vanilla bean
  8. • 1 lemon
  9. • 100 ml liquid cream
  10. • 50 g butter
  11. • 2 packs of phyllo pastry (alternatively: strudel dough)
  12. • 2 tbsp powdered sugar
For serving
  1. • 8 tbsp shredded coconut
  1. Put 1/3 of the defrosted raspberries in a pot. Stir starch and 1 tbsp water until smooth and pour it into the raspberries. Add 2 tbsp sugar, 1 tsp lemon juice and 1 pack vanilla sugar and boil up with stirring. Now add remaining raspberries and let it cool.
  2. Stir Crème fraîche with remaining sugar (3 tbsp), scratched out vanilla pulp, 1 tsp lemon juice and lemon peel until smooth. Whisk stiff the cream and fold it into the mass.
  3. Melt the butter in a little pot. Take the dough sheets out of the packet and cover them with a moist cloth so they don’t become dry. Take 2 sheets, halve them, spread some melted butter on them, lay on top of each other and cut into pieces (about 10 x 15 cm – like lasagna sheets).
  4. Preheat oven to 200 °C/390 °F.
  5. Cover a baking sheet with parchment paper and spread some melted butter on it. Place 6-8 lasagna sheets side by side, spread some butter on them and slightly dust them with powdered sugar. Place them in the oven for about 3 minutes until golden and crispy. Take them from the baking sheet and prepare remaining dough sheets the same way until there are no sheets left.
  6. Roast the shredded coconut without oil in a non-stick pan until they’re golden and set aside. Place 1 crispy dough sheet on each plate, spread 1 tsp cream and 1-2 tbsp raspberries on it, again 1 crispy sheet and slightly press on. Process this way until you have no ingredients left, last layer should be raspberries (I had 4-5 layers). Spread the coconut onto the top layer and serve directly.
Baking Avenue
  Himbeer Lasagne 1   Himbeer Lasagne 2

Himbeer Lasagne 4

Himbeer Lasagne 6

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