John Myers
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Tiramisu Aux Framboises – Heavenly Raspberry Dish and Truffles Au Chocolat
The perfect tiramisu aux framboises – heavenly raspberry dish and truffles au chocolat recipe with a picture and simple step-by-step instructions.
For the tiramisu:
- 250 g Mascarpone
- 400 g Fresh raspberries
- 1 packet Ladyfingers
- 100 g Powdered sugar
- 4 Pc. Egg yolk
- 2 Pc. Protein
- 250 g Whipped cream
- 5 cl Rum
- 1 Msp Ground vanilla
For the truffles au chocolat:
- 250 g Chocolate 60% cocoa
- 100 ml Cream
- 30 ml Raspberry liqueur
- 200 g Chocolate 80% cocoa
- Cocoa powder
Tiramisu aux framboises
- Beat egg whites and cream separately from each other until stiff. Beat the egg yolks with powdered sugar to a creamy mass. Add the mascarpone, ground vanilla and rum and carefully fold in the whipped cream and egg whites. Layer the ladyfingers in dessert bowls or a bowl alternately with mascarpone cream and raspberries. Chill for at least 2 hours and let it steep.
- Melt the chocolate with the lower cocoa content in a water bath, add liquid cream and raspberry liqueur. Chill the mixture until it becomes malleable. Melt the dark chocolate in a double boiler and let it cool down to hand warmth. Using a teaspoon, cut small balls out of the solid chocolate mass and dip them into the melted dark chocolate, let them drain a little and roll them in the cocoa powder. Chill until the chocolate has set.
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