Pink raspberry tiramisu for Valentine's Day
- For the tiramisu:
- 3 eggs
- 250g mascarpone
- 50g of sugar
- 1 pack of 300 lady fingers
- 12 red pralines red and 5 drops of red food colouring (optional) to emphasize the pink colour.
- About 300g frozen raspberries (thaw about an hour (no more!) before serving )
- 1 packet of Mikado biscuits for decoration
- For the syrup:
- 1 dl of raspberry cream liqueur (creme de framboise)
- 1 dl blackcurrant syrup
- 1 dl water
- 1 retangular or square transparent dish
Level of difficulty Easy
Preparation time 45mins
Cost Budget Friendly
For the cream:
In a bowl, separate the egg whites and yolks. Reserve the whites. Mix for a long time the egg yolks with 40g sugar until the mixture whitens and has doubled in volume. Add the mascarpone until you get a smooth cream.
Beat the egg whites until stiff with 10 g of sugar with a mixer.
Gently fold the egg whites in with the cream, being careful the whites don't collapse.
The pink colouring of the cream:
Melt 12 pink pralines in a saucepan with a little hot water (very little: 5 cl maximum)
- wait until they are completely melted, stirring occasionally
- heat the water again over very low heat if necessary so all the pralines melt. Remove the almonds that are not used in this recipe. Leave to cool.
Mix the red liquid with the previous preparation to get a pink cream. Add 5 drops of pink colouring (optional) if you want a stronger pink.
Presenting the dish:
Place in the bottom of a dish the sponge fingers soaked in the crème de framboise syrup. Cover with a layer of pink cream. Repeat the operation. Finish with a layer of pink cream.
Refrigerate for at least three hours.
About an hour before serving (not longer of the fruit will be soggy), thaw out the raspberries by spreading them on a plate to accelerate the process. Just before serving, place them on the surface of the dish, forming a heart shape of red raspberries. Make an arrow with Mikado biscuits and place it on the heart with the arrow tip and tail also made with broken Mikados.