Raspberry tiramisu
20
0
12 verrines
No
Ingredients
- 8 crushed cookies (like ladyfinger)
- 15 ml (1 tablespoon) of Rum
- 15 ml (1 tablespoon) of honey
- 125 ml (1/2 cup) of orange juice
- 2 eggs, whites and yolks set apart
- 80 ml (1/3 cup) of sugar
- 1 package (275 gr) of mascarpone
- 250 ml (1 cup) of raspberries
- 5 ml (1 teaspoon) of cocoa (optional)
Preparation
Side-by-side mode
- Divide cookies into 12 verrines.
- In a bowl, mix rum with honey and orange juice. Pour cookies over to absorb all liquid.
- In a large bowl, whisk egg yolks with sugar and mascarpone until obtaining a creamy texture.
- With an electrique blender, cream egg whites into a mousse until botaning firm pikes. With a spatula, progressively add egg whites to the mascarpone preparation.
- Spread half the mixture into verrines. Add raspberries and cover with the remaining of the preparation. Spread with cocoa, if desired. Refrigerate until serving.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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