Trifle with lemon cream and shortbread

1.

Put the shortbread in a freezer bag, close. Crumble the pastry finely with a rolling pin. Soak the gelatine in cold water. Beat egg yolks and sugar with the whisk of the hand mixer until thick and creamy.

2.

Stir in lemon zest and juice. Squeeze out the gelatine and carefully dissolve it in a small saucepan over low heat. Pull from the stove.

3.

Approx. Stir 10 tablespoons of the lemon cream into the gelatine spoon by spoon. Then pour into the rest of the cream while stirring. Beat egg whites and salt until stiff. Whip the cream until stiff and pour in the vanilla sugar.

4.

When the cream starts to gel, fold in the cream in portions, then fold in the egg whites.

5.

Layer the breadcrumbs and cream in a glass bowl. Approx. Chill for 2 hours. Let the raspberries thaw at room temperature for about 15 minutes. Beat the jam until smooth. Mix in raspberries. Pour on the cream, decorate with lemon balm.