Coffee and Raspberry Cake Recipe

Ingredients
2 cups of thick cream
2 cups of liquid cream
225 grams of meringues
20 grams of dissolved instant coffee in 1 tablespoon of hot water
100 grams of raspberries
1 tablespoon of lime juice
3 tablespoons of sugar
Grating of an orange peel
1 tablespoon of water
Varied fruit of the season washed and sliced (strawberries, peaches etc.)

Preparation
Mix the cream and add in the chopped meringues. Distribute the mixture into three recipients.

Add in the instant coffee to one of the bowls and mix.

In order to make the raspberry sauce, mix the rest of the ingredients in a recipient except for the fruit of the season. Then heat over low heat until the raspberries are soft. Stir and mix with the content of one of the recipients.

Grease a cake mold and pour the content from the bowls, alternating layers. Then smoothen the surface and cover.

Store it in the freezer for 6 hours, and then take it out of the freezer and place it in the refrigerator so that it is easier to de mold. Place it in a serving tray and fill the center of the mold with the varied fruit.