TIRAMISU WITH SPÉCULOOS AND RASPBERRIES

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!