Tiramisu with raspberries
Why not stray off the beaten path and surprise your friends with this trailblazing dessert?
- 500 g raspberries
- 5 cl Chimay Red (Trappist beer)
- 4 slices of spice cake
For the mousse:
- 400 g mascarpone
- 20 g icing sugar
- 100 ml cream 35%
- a few fresh mint leaves
For the raspberry coulis:
- 8 raspberries
- 10 cl Chimay Red (Trappist beer)
- 10 g caster sugar
You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.
Chop up the raspberries. Divide them between the verrines and pour the Trappist beer. Marinate for a few minutes.
Prepare the mousse by mixing the mascarpone, icing sugar and cream with a whisk and then gently fold in the finely chopped mint.
Mix the raspberries with the beer and the caster sugar for the coulis.
Cut the spice cake into equal cubes.
Layer the verrines: spoon the mousse on top of the raspberries, followed by the diced spice cake and finally the coulis.