RASPBERRY SPECULOOS TIRAMISU (in a glass)
Hello everyone, with the return of sunny days I want a fresh and easy dessert to make, so I offer you a recipe for TIRAMISU with RASPBERRIES and SPECULOOS. I love tiramisu, and I love this tiramisu! The marriage of raspberries, speculoos and creamy mascarpone... a real killer! And if like me you make this recipe when it is not yet raspberry season? No problem, there are frozen raspberries :-) so don't limit yourself to the seasons and enjoy this delicious recipe all year round! Follow me for the recipe:
Ingredients for 6 people:
45g sugar
2 eggs
15 to 20 speculoos biscuits
150g mascarpone
500g raspberries
icing sugar (optional)
Recipe in Focus (step by step)
1. Blend the speculoos biscuits and place them in the bottom of the glasses.
2. Separate the whites from the yolks.
3. Whisk the yolks with the sugar until they turn white and triple in volume. 4. Add the mascarpone and whisk.
5. Whisk the egg whites until stiff (add a pinch of salt to make this step easier).
6. Gently fold the egg whites into the mascarpone mixture, in 2 or 3 batches.
7. Blend the raspberries and pass them through a sieve to obtain a smooth, seedless coulis.
8. Place a generous tablespoon of mascarpone in the glasses, followed by 2 tablespoons of coulis. If you still have mascarpone left, you can add more on top.
9. Optional: Place a few whole raspberries on top.
10. Cover with plastic wrap and let sit in the refrigerator for at least 2 hours.
11. You can sprinkle with icing sugar before serving (optional).
12. Enjoy!
I hope you enjoy this recipe as much as we do :-) See you next week for a new recipe on A LA LOUPE CUISINE
Music: ES_That's Fine (Instrumental Version) - Nashional