Raspberry Speculoos Tiramisu (Very Easy)
A fruity version of the famous tiramisu with beautiful fresh raspberries, a raspberry coulis, a creamy mascarpone filling and pieces of speculoos cookies ...
Ingredients
Tiramisu
- 375 g mascarpone
- 3 eggs at room temperature
- Pinch of salt
- 70 g light brown sugar quantity to adapt according to your taste
- About ten speculoos cookies
- 170 g fresh raspberries for the decoration
- Icing sugar for decoration optional
Homemade raspberry coulis
- 250 g fresh or frozen raspberries (in this case they must be thawed)
- 2 cc light brown sugar
- A few drops of lemon
Prepare in advance
Raspberry coulis
- Mix the raspberries with the brown sugar and lemon juice. Pass the mixture through a Chinese to remove as many seeds as possible. Put in the refrigerator while you do the rest.
Tiramisu
- Separate the whites from the yolks. Beat the egg whites until stiff with the pinch of salt.
- Separately, whisk the yolks and the brown sugar until the mixture clears up and becomes very creamy. Add the mascarpone and whisk again to make it smooth.
- Gently fold the egg whites into the previous mixture, using a spatula / maryse so as not to break them.
Glass assembly
- Crumble the speculoos cookies: larger or smaller according to your preferences. I advise you not too big, they will be easier to taste with a spoon afterwards.
- In the bottom of the glasses (mine are 290ml), first place the speculoos then place the raspberries (hole side down) so as to go around the glass.
- Then garnish with mascarpone cream (the dose depends on the size of your glasses).
- Then add the raspberry coulis. Then again a layer of mascarpone cream.
- Finish by placing raspberries on top (hole side down). Sprinkle with icing sugar just before serving.
Notes
These tiramisu will keep in the refrigerator for about 2/3 days.