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taste

TIRAMISU WITH SPÉCULOOS AND RASPBERRIES

HERE IS A REVISITED VERSION OF TIRAMISU


Dessert
6
Number of servings
25 min.
Preparation time
min.
Cooking time
ingredients

FOR THE UNIT:

1 liter of sweet vanilla cream (commercially available)

500 g mascarpone

Crushed or crumbled spéculoos biscuit

FOR THE COULIS:

100 g of sugar

10 cl water

200 g raspberries

To go with my dish
Choose a Saint-Émilion wine

Illustration
preparation

THE UNIT:

  1. Put your small glasses cool.
  2. In a food processsor, whip the cold vanilla cream into a whipped cream. First at medium speed, then faster.
  3. Stir in 500 grams of mascarpone.
  4. Continue to whip in the processor until a smooth paste. Keep aside.

THE COULIS:

  1. Put the sugar and water in a saucepan, stir over low heat until the mixture becomes thick.
  2. Add the raspberries and cook for another few minutes while mixing.
  3. Pass through the seive to obtain a smooth coulis. Keep aside.

DRESSAGE :

  1. Remove the glasses from the refrigerator.
  2. Pour a thin layer of raspberry coulis.
  3. Sprinkle with the crushed spéculoos biscuit.
  4. Cover of the unit.
  5. Repeat for as many thin layers as you like. Guaranteed feast for the eyes!
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