John Myers
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Tiramisu on Raspberry Mirror and Raspberry Ice Cream
The perfect tiramisu on raspberry mirror and raspberry ice cream recipe with a picture and simple step-by-step instructions.
For the tiramisu:
- 6 Pc. Egg yolk
- 50 g Powdered sugar
- 500 g Mascarpone
- 5 tsp Cognac
- 30 Pc. Ladyfingers
- 4 tsp Unsweetened cocoa
- 4 Ta Espresso
- 200 g Currants
- 1 Bl. Gelatin
For the raspberry mirror:
- 5 Panicles Fresh raspberries
- 75 ml Sugar syrup
For the raspberry ice cream:
- 300 g Frozen raspberries
- 60 g Powdered sugar
- 150 g Yogurt
Tiramisu
- For the mascarpone cream, beat the egg yolks and powdered sugar in a bowl until creamy. Add the mascarpone, cognac and gelatine or agartine (for the vegetarian version) and work in for a few minutes. Now soak the biscuits with the coffee and set aside until further processing.
- Then alternately put the mascarpone cream, the soaked ladyfingers and the cocoa powder in the chosen shape. Finish with a layer of mascarpone cream. Chill the tiramisu for at least four hours.
Raspberry mirror
- For the sugar syrup (sugar syrup), add 75 ml of water to 75 g of sugar (for 75 ml of syrup) in a saucepan and briefly bring to the boil up to 102 ° C and allow to cool again. Only process it further when it has cooled down. To do this, process the raspberries with a mixer or hand blender to make raspberry puree and mix the raspberry puree with the sugar syrup.
- Arrange the tiramisu on a plate, sprinkle with powdered sugar and the sifted cocoa and decorate with a sprig of currants. Then arrange a mirror made of the raspberry sauce on the same plate.
raspberry ice cream
- Now for the ice cream, place the frozen raspberries in a mixing bowl and chop them up, then add the powdered sugar and stir. Then add the yoghurt and use the mixer to make a creamy ice cream. Immediately shape this into balls and place on the already prepared plate with tiramisu and raspberry mirror on the raspberry mirror. Serve immediately.
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