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Le Chaudron recipe
Tiramisu sanglant framboise
Bloody raspberry tiramisu
⏱ 40 minServes 6Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)mascarpone
3whole eggs
80 g (3 oz)superfine sugar
200 g (7 oz)raspberries
20ladyfingers- 150 ml (⅔ cup)raspberry coulis
- 250 g (9 oz) mascarpone
- 3 whole eggs
- 80 g (3 oz) superfine sugar
- 200 g (7 oz) raspberries
- 20 ladyfingers
- 150 ml (⅔ cup) raspberry coulis
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
- Separate the eggs, whisk the yolks with the sugar in the bowl until pale, then stir in the mascarpone until smooth.
- Beat the whites to stiff peaks with the mixer and gently fold into the mascarpone cream.
- Quickly dip the ladyfingers in the raspberry coulis thinned with a little water and line the bottom of the dish.
- Spread half the cream over the ladyfingers, scatter crushed raspberries, then repeat with a second layer of soaked ladyfingers and cream.
- Smooth the top and refrigerate at least 4 hours to set.
- Just before serving, pour plenty of raspberry coulis over the top like blood and scatter a few fresh raspberries.
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