How to make
Prepare the white cream first by beating the mascarpone with the sugar, vanilla and milk and place it over low to medium heat to heat the mixture but not boil it. Stir, until the mascarpone has slightly melted and set it aside.
Hydrate the gelatin according to the instructions on the package and add it to the hot (but not boiling) mixture and stir, until it has dissolved.
Grab 2 suitable glasses, preferably with a high cocktail or wine glasses with a capacity of about 200-220 ml (if you have smaller ones, prepare 4 instead of 2). Place them at a slight angle where there is no danger of them slipping, falling and breaking.
With a spoon or a small ladle, pour some of the white cream, by covering about 1 finger from the bottom (maybe more, it's according to your preferences) and leave it to harden.
For the raspberry mixture, puree the fruit in a blender and strain the seeds if you like. Mix with water, drops of lemon juice and sugar - you can add more if you like it sweeter.
Place it over low to medium heat and just before boiling, remove it. Rehydrate the gelatin as directed by the package and pour it into the mixture, by stirring well.
Put a layer of the raspberries in the slanted cups and leave it to set and harden. That way you can add the layers of white and red, until you run out of mixtures.
Time passes between the layers, because they need to set (it depends on whether your room is cool or warm, as well as on the qualities of the gelatin itself). Therefore, if it is time to pour the next one and it has hardened, just warm it slightly without allowing it to boil.
If you don't have a lot of time, make thicker layers, until you run out of mixtures, it's all a matter of imagination and time. I made two different cups for example.
Decorate the cream once it sets with whole fresh raspberries and grated white chocolate.
A dessert that is worth the time and effort put into it and is a wonderful way to please and impress your loved one.
Enjoy!
