Raspberry tiramisu with mascarpone cream on ladyfingers
Ingredients
- 100 g chocolate, white
- 200 g raspberries, frozen
- 200 ml whipping cream
- 1 pack of whipped cream
- 250 g mascarpone
- 2 tbsp milk
- 1 vanilla bean
- 2 tbsp flaked almonds
- Nuts, optional
- 6 ladyfingers
Utensils
- Heatproof bowl
- pot
- dessert glasses
- spoon
- hand mixer
- knife
- sauté pan
- beater
Instructions
- Melt the white chocolate over a water bath and let it cool down.
- Set aside a handful of frozen raspberries for decoration, let the rest thaw and puree.
- Scrape out the vanilla pod and mix the vanilla pulp with a little milk and mascarpone.
- Cream with whipped cream whip until stiff.
- Stir the melted white chocolate into the mascarpone.
- Carefully fold the solid cream into the mascarpone cream.
- Roast the flaked almonds in a pan and let them cool.
- Crack the ladyfingers into small pieces.
- Layer the tiramisu: 2 tbsp mascarpone Pour the cream into the glasses, add 2 tablespoons of raspberry puree and add the ladyfingers.
- Scatter 1 tablespoon of nuts, if you like.
- More layers of mascarpone cream.
- Distribute the raspberry puree, sprinkle with flaked almonds and top with a few raspberries.
- The raspberry Refrigerate the tiramisu for at least 4 hours!
The raspberry tiramisu can be prepared well with frozen raspberries. Don’t throw away the vanilla pod after scraping out the pulp, but put it in a glass with sugar and use it as vanilla sugar or use it to cook vanilla pudding.
