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Raspberry Tiramisu with Homemade Biscuits
A light and fruity raspberry tiramisu, made with homemade (finger) biscuits, a silky mascarpone cream and a raspberry coulis. Ideal for an elegant dessert without classic ladyfingers.
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Cost Breakdown
Critical Success Points
- • Achieve a firm meringue (bird's beak)
- • Incorporate the flour without breaking the lightness of the batter
- • Whip the whites for the cream with the robot's automatic program
- • Fold the whipped whites into the mascarpone cream without deflating them
- • Dip the biscuits just long enough in the coulis so they soak without disintegrating
Safety Warnings
- • Use fresh or pasteurized eggs to avoid any risk of salmonellosis.
- • Be careful with the oven heat (180°C) to avoid burns.
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