A table !

It’s been some time since I’ve shared a recipe. For me, tiramisu can be made with or without Chartreuse, but I have imagined many times the union between mascarpone and raspberries. Of course I needed to humidify the biscuits with something else than coffee. So, here is the final product:

Serves 4 : 

2 egg yolks

40g sugar

250g of mascarpone

Speculoos-type biscuits (for added flavour) or lady fingers

Alcohol (Williams pear, raspberry..)

250g raspberries (they will hold in their water better if they are fresh

   Froth the yolks with the sugar, and add the mascarpone and a teaspoon of fruit alcohol, though without whisking too vigorously. Crush the biscuits and place the result at the bottom of a small tray or four small recipients. If using lady fingers, humidify in water, syrup and a touch of alcohol. Pour half of the “mascarpone sauce”, cover with raspberries and then pour the remaining sauce.

Decorate the result with some raspberries. Coulis the remaining raspberries (with a touch of sugar) and cover the desert, though only at the time of serving.

   As for the tiramisu (see my chartroussine recipe in ‘maurice pascal et moi’), it’s best to leave it be in the fridge for 12 hours. The more the better, for firmness. It can also happily be frozen.

Well there you have it, it was simply divine !

Take up your spoons, take up your spatulas !

Bon appétit !