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Raspberry Tiramisu
l'Essentiel
Very easy - 20 Min
- Dish type : Raspberries
- Difficulty : Very easy
- Preparation time : 20 min
- Cooking time : 0 min
- Recipe family : Traditional
- Cost : €3.20
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Framboises | €3.20 |
Ingredients (2 servings)
- 1 jar of Borde raspberries
- 5 cl water
- 8 boudoirs
- 1 egg
- 80 g mascarpone
- 20 g sugar
Preparation
- Separate the egg white from the yolk. Beat the white until it is stiff.
- Whisk the egg yolk with the sugar and add the mascarpone. Whisk again. Fold in the stiffly beaten egg white.
- Drain the raspberries, keeping 3 tablespoons of syrup. Mix the syrup with the water.
- Keep some of the raspberries for presentation. Crush the others with a fork.
- Lightly soak the boudoirs in the water and raspberry syrup mixture.
- Place a layer of soaked biscuits, cream and crushed raspberries in each ramekin.
- Make another layer of biscuits, cream and finish with a layer of raspberries reserved for presentation.
- Put in the fridge for at least 3-4 hours (ideally overnight).
- Tip: for the gourmets, you can soak the boudoirs only with the raspberry syrup (undiluted with water) and sprinkle with cocoa before placing the last layer of raspberries.
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