The raspberries are still the stars of the supermarket stalls. To sublimate them, therefore realize this tiramisu adored by our marmitons. Recipe below.
For several weeks, the fruits have been Returned the flagship ingredients of our desserts. And among all the possible and unimaginable recipes to make all summer, our Marmitons love this raspberry tiramisu, as simple as they are.
The combine The freshness of the fruit with the softness of a creamy mascarpone creamthe whole resting on a soft base of soaked cookies. Throughout the year, the latter is consumed traditionally based on coffee and cocoa powder.
But during the summer season, this Italian specialty is revisited in lighter and fruity forms like the one we offer here. The raspberries bring a delicious acidity adored by the members of our virtual community. These have given an excellent note to this tiramisu: 4.8 out of 5 stars. In the comments, enthusiasm is also at its height.
Ingredients for 6 people
- 100 g brown sugar (to be dosed depending on the sugar of raspberries)
- 24 spoon cookies
- 3 eggs (4 so small)
- 1 sachet of vanilla sugar
- 250 g of mascarpone
- Milk
- 500 g of raspberries (fresh or frozen)
The procedure to reproduce this recipe for raspberry tiramisu signed Marmiton
Start by line the bottom of a dish with spoon cookies.
You can soak them slightly with milk, but it is not essential: red fruits will release enough juice to tender them.
In a large bowl, reduce the puree raspberries using a fork or a potato gap, after sprinkling them with 30 g of sugar.
Spread this fruity compote on the layer of cookies.
Keep some whole side raspberries for the final decoration.
Place the dish in the fridge while you prepare the cream.
Carefully separate the whites from the egg yolks.
In another container, whisk the yolks with the white sugar and the vanilla sugar until the mixture becomes pale and frothy.
Then add the mascarpone by continuing to beat until you get a smooth cream.
Mount the whites until stiff, then gently amalgamate them with the preparation using a spatula.
Divide the foam over the raspberries, smooth the surface, then refrigerate for at least 24 hours (ideally 48) before tasting.
You just have to enjoy yourself!
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
