300 g Ardo Blackberries
500 g Ardo Mango
100 g Ardo Mango purée
200 g Ardo Raspberry purée
500 g vanilla pudding
15 boudoir or 200 g of other biscuits
40 g icing sugar
300 ml whipped cream
1 sachet vanilla sugar
Almond flakes
Edible violets


300 g Ardo Blackberries
150 g sugar
11 g gelatine
400 ml water
Sherry or berry liqueur (Optional)


Gluten, Milk, Nuts


  1. Make the jelly by boiling the blackberries with the sugar and water. You can also use sherry or berry liqueur for extra aroma. Pour through a sieve and add the soaked gelatine.
  2. Arrange the boudoir biscuits or biscuit pieces together with half of the blackberries at the bottom of the jar. Pour in the jelly and leave to set in the fridge.
  3. Whisk the whipped cream with the icing sugar and vanilla sugar.
  4. Thaw the mango chunks, mango purée and raspberry purée.
  5. Toast the almond flakes in a pan or in the oven until golden brown.
  6. Add layers of vanilla pudding, blackberries and raspberry purée, whipped cream, mango and mango purée in the jar.
  7. Finish with the almond flakes and a few violets.
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