Raspberry tiramisu

Pastry recipe

For 12 shot glasses

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Raspberry tiramisu
Cathy Guillebert Tortel

Cathy Guillebert Tortel

Stylist and culinary writer
Cathy Guillebert Tortel combines passion and work with the culinary photographer Philippe Barret for more than 12 years. Co-author of several books around regional products, her recipes are gourmet...
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  1. Raspberry tiramisu

    Ingredients

    • Ambient fruit purée 100% : Raspberry - 500ml
    • Mascarpone - 250g
    • Caster sugar - 180g
    • Egg - 4
    • Lemon - 1
    • Ladyfinger biscuit

    Prepare 2 hours ahead. Arrange the biscuits on the bottom of the shot glasses.

    Mix the raspberry puree with the lemon juice and 30 g of sugar. Pour some of it over the biscuits in sufficient quantity to soak them well and keep in the refrigerator.

    In the meantime, separate the yolks from the egg whites. Beat the egg yolks with 120 g of sugar until the mixture becomes pale in colour. Add the mascarpone and mix thoroughly.

    Beat the egg whites until firm and add the remaining 30 g of sugar. Delicately fold in the egg whites with the mascarpone mixture. Pour the preparation over the soaked biscuits. Decorate with raspberries. Serve the remaining raspberry puree as a topping.

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