Chocolate-raspberry Christmas tiramisu
Ingredients
Instructions
FOR THE CHOCOLATE CREAM :
- 175g dark chocolate
40g icing sugar
250g mascarpone
FOR THE RASPBERRY CREAM :
- 100 g raspberry pulp
- 40 g butter
- 30 g of sugar
- 2 egg yolks
- 1 egg
- raspberry jam
- 1 packet of ladyfingers
- 1 cup of cold coffee
- grated coconut
- fresh or thawed raspberries
- Line a springform pan with parchment paper.
- Line the bottom of the mold with ladyfingers soaked in cold coffee, pressing them well.
- Book cool.
Prepare the chocolate cream :
- Melt the dark chocolate in a bain-marie.
- Beat the mascarpone and the icing sugar with a mixer until you obtain a very smooth cream but less firm than the whipped cream.
- Add the melted chocolate in a thin stream, while mixing with a whisk.
- For over the ladyfingers in the mould.
- Cover with ladyfingers soaked in coffee.
- Refrigerate for 1 hour.
Prepare the raspberry cream :
- Boil the raspberry pulp and half the sugar in a saucepan.
- Whisk the egg yolks and the whole egg with the rest of the sugar.
- Cook everything over low heat.
- For everything over the ladyfingers in the mould.
- Place in the fridge for 2 hours.
- Cover the cake with raspberry jam, smoothed well with a spatula.
- Sprinkle with grated coconut.
- Decorate with fresh or thawed raspberries.
- Reserve chilled until service.
- Turn out and cut into equal parts.
- Enjoy fresh.
Chocolate-raspberry Christmas tiramisu
Today we offer you the following recipe: Chocolate-raspberry Christmas tiramisu
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Chocolate-raspberry Christmas tiramisu Recipe – Chocolate-raspberry Christmas tiramisu Recipes
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