Recipe of the month

Tiramisu with raspberries

4 portions Budget

Why not stray off the beaten path and surprise your friends with this trailblazing dessert?

Ingredients

500 g raspberries
5 cl Chimay Red (Trappist beer)
4 slices of soft gingerbread

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

Preparation

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 soft gingerbread into equal cubes.
Layer the verrines: spoon the mousse on top of the raspberries, followed by the diced soft gingerbread and finally the coulis.