Raspberry Tiramisu with Homemade Biscuits

Ingredients

• 6 unités Egg whites (fresh eggs, at room temperature)
• 150 g Granulated sugar (for the meringue)
• 4 unités Egg yolks (at room temperature)
• 200 g Sifted all-purpose flour (gently folded in)
• 100 g Powdered sugar (to dust the biscuits before baking)
• 250 g Mascarpone (at room temperature)
• 80 g Granulated sugar (for the cream) (divided between mascarpone and egg mixture)
• 250 g Fresh raspberries (for the coulis and garnish)
• 100 ml Water (for the coulis)
• 10 g Unsweetened cocoa powder (for finishing)

Instructions

1. Prepare the meringue

   Separate the whites from the yolks. Place the egg whites in the mixer bowl, start at medium speed and add the granulated sugar gradually while increasing the speed until a firm meringue forms that creates a bird's beak when the whisk is lifted.

   Time: PT10M

2. Incorporate the egg yolks

   Add the egg yolks to the whipped whites and whisk for just a few seconds, just enough to incorporate them without deflating the meringue.

   Time: PT2M

3. Add the sifted flour

   Sift the flour over the bowl and gently fold it in using a spatula, scraping the bottom of the bowl to avoid lumps.

   Time: PT3M

4. Transfer to a piping bag

   Pour the batter into a piping bag fitted with a #14 tip.

   Time: PT2M

5. Form the biscuits (fingers)

   On a parchment-lined sheet, pipe strips of dough about 5 cm long and 1 cm thick. Lightly dust with powdered sugar.

   Time: PT5M

6. Bake the biscuits

   Place the sheet in the preheated oven at 180°C and bake for 12 minutes until the biscuits are lightly golden and still soft.

   Time: PT12M

   Temperature: 180°C

7. Cool the biscuits

   Remove the biscuits from the oven and let them cool completely on a rack before handling.

   Time: PT15M

8. Prepare the raspberry coulis

   Blend the fresh raspberries with the water until smooth, then strain through a fine sieve or cheesecloth to remove the seeds.

   Time: PT7M

9. Whip the whites for the cream

   In the mixer bowl, place the egg whites (the same as for the meringue) with 80 g of granulated sugar, attach the balloon whisk and start the “Egg White” program which automatically adjusts speed and time.

   Time: PT5M

10. Prepare the mascarpone cream

    In a large bowl, soften the mascarpone with 30 g of sugar until smooth. Add the 4 egg yolks and the remaining sugar (50 g), mix with a spatula then gently fold in the whipped whites in two batches, folding gently to keep them from falling.

    Time: PT10M

11. Assemble the tiramisu

    Quickly dip each biscuit in the raspberry coulis (no more than 1‑2 s) and place a first layer at the bottom of the mold. Pour 1/3 of the mascarpone cream, smooth. Repeat (biscuits, coulis, cream) to form two more layers, ending with a smooth cream layer.

    Time: PT10M

12. Chill

    Cover the mold with plastic wrap and refrigerate for at least 1 hour, ideally overnight, to let the flavors develop.

    Time: PT1H

13. Finishing and serving

    Just before serving, dust the top with unsweetened cocoa powder using a small sieve. Cut into 8 equal portions.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g