I’m still slowly catching up on my backlog of posts, this time with a raspberry tiramisu. A summery, indulgent dessert, just the way we like them! My other half had asked me to make a dessert for his colleagues and I wanted to try the recipe from On dîne chez Nanou. The photos had really made me want to try it. The verdict came in that very evening: it was a real success and I’m very happy about it!
Making this cake takes a little time but involves no particular difficulty. The recipe makes a 20×20 cm cake, but you’ll have some cream and ladyfinger sponge left over. So I assembled a second cake in a 12×12 frame. That little one is still in the freezer ^_^
Ingredients & preparation
4 components · Full recipe
Mascarpone Cream
Ingredients
- 8 g (0.3 oz) gelatine
- 500 g (17.6 oz) full-fat liquid cream (30% fat)
- 160 g (5.6 oz) caster sugar
- 8 egg yolks
- 500 g (17.6 oz) mascarpone
- 60 g (2.1 oz) water
- 2 tablespoons rum
Preparation
1
Soak the gelatine in cold water until softened.
2
In a small saucepan, combine the water and sugar and bring to the boil until the syrup reaches 114°C / 237°F.
3
Place the egg yolks in the bowl of a stand mixer or a mixing bowl and whisk. When the syrup reaches the right temperature, pour it in a thin stream over the egg yolks (without stopping the beater, but reducing the speed) and beat until completely cooled. The yolks will become paler and the mixture will appear thicker. Set aside.
4
In a bowl, whisk the mascarpone to loosen it, then add the egg yolks and the rum. Fold gently with a spatula.
5
Whip the full-fat liquid cream until it doubles in volume.
6
Place the drained gelatine in a small bowl and melt it quickly in the microwave.
7
Whisk the melted gelatine quickly into the mascarpone and egg yolk mixture.
8
Finally, fold the whipped cream into the mixture, lifting gently with a spatula. Set aside.
Ladyfinger Biscuit
Ingredients
- 200 g (7.1 oz) plain flour
- 6 egg yolks
- 6 egg whites
- 200 g (7.1 oz) sugar
Preparation
1
Preheat the oven to 180°C / 350°F.
2
Beat the egg yolks lightly with a fork in a small bowl.
3
Whisk the egg whites to soft peaks, then gradually add the sugar while continuing to whisk until stiff and glossy.
4
Gently fold in the egg yolks and whisk briefly.
5
Add the sifted flour and fold in gently with a spatula.
6
Butter and flour the stainless-steel frame. Place it on a baking tray lined with baking paper.
7
Pour the batter into the frame and smooth the surface with a spoon or spatula.
8
Bake for 15 to 20 minutes (keep an eye on it). The biscuit is ready when it is nicely golden and springy to the touch.
9
Once out of the oven, leave the biscuit to cool on a wire rack.
Assembly
Ingredients
- None
Preparation
1
Prepare a grenadine syrup and warm it in the microwave.
2
Cut the ladyfinger biscuit in half horizontally using a bread knife or a cake wire. You should end up with 2 layers of equal thickness.
3
Using a pastry brush, brush the hot grenadine syrup over one of the biscuit layers (cut side facing up).
4
Line the inside of the frame with acetate (rhodoid) strips — this will make it easier to remove the frame later.
5
Place this first biscuit layer, brushed side up, into the stainless-steel frame.
6
Cover with a layer of mascarpone cream, add the raspberries, then cover with more cream and smooth the surface.
7
Brush the hot grenadine syrup over the second biscuit layer (cut side facing up).
8
Place the second biscuit layer on top of the cream, syrup side down. Press gently to distribute the cream evenly.
9
Spread a little of the remaining cream on top and smooth with a spatula.
10
Refrigerate overnight.
Decoration
Ingredients
- 3 punnets of raspberries
- raspberries, strawberries, blueberries
- mint leaves
- grenadine syrup
- lime zest
Preparation
1
Arrange raspberries, strawberries and redcurrants on top of the cake. Add a few mint leaves.
2
Defrost in the refrigerator for about 6 hours before serving.
3
At serving time, dust the cake with a little icing sugar and grate some lime zest over the top.
Gallery
