1. defrost the raspberries. Melt the espresso powder in the hot water. 2.
2. mix the curd cheese with vanilla sugar, sugar, whipped cream and mascarpone with a mixer.
3. place the sponge in a shallow dish and drizzle with the liqueur.
Place the raspberries (except for a few fruits for decoration) on the biscuit mold. Spread mascarpone cream evenly on top. Dust with cocoa, decorate with the remaining raspberries and bring to the table garnished with lemon balm as you like.
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