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Recipe · Champagne
Tiramisu aux biscuits roses de Reims
Tiramisu with pink Reims biscuits
⏱ 40 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
24pink Reims biscuits
250 g (9 oz)mascarpone
3eggsseparated
70 g (2½ oz)superfine sugar
150 ml (⅔ cup)brut Champagneor sparkling grape juice
300 g (11 oz)fresh raspberries- 1 tbsppowdered sugar
- 24 pink Reims biscuits
- 250 g (9 oz) mascarpone
- 3 eggs separated
- 70 g (2½ oz) superfine sugar
- 150 ml (⅔ cup) brut Champagne or sparkling grape juice
- 300 g (11 oz) fresh raspberries
- 1 tbsp powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the yolks with the sugar for 3 minutes until pale, then gently whisk in the mascarpone.
- Beat the whites to stiff peaks and gently fold into the mascarpone cream.
- Pour the Champagne into a shallow bowl and dip the biscuits for just 1 second per side — they soak it up fast.
- Line the dish with a layer of biscuits, cover with half the cream and press in half the raspberries.
- Repeat, ending with smooth cream. Cover and refrigerate for at least 6 hours, ideally overnight.
- To serve, top with the remaining raspberries and a dusting of powdered sugar.
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