Vacherin style tiramisu cream, red berry coulis


Presented like a jam in a glass jar. The bottom is lined with tiramisu cream, covered with a nice red fruit coulis, topped with pieces of meringue and berries.


Recipe for 4 persons

Mascarpone cream

330 Ml
35% whipping cream
160 Gr
Mascarpone cheese
1 Unit(s)
Egg yolk
60 Gr


50 Gr
Egg white
35 Gr
40 Gr
Icing sugar

Red berry coulis

125 Ml
Strawberry in purée
225 Ml
Raspberry puree
1 Tray(s)
1 Tray(s)
4 Scoop(s)
Vanilla ice cream

Preparation time: 60 min

  • Mascarpone cream

    In a bowl, mix the egg yolks with the sugar and whisk until your mixture whitens. Add the mascarpone and cream and whisk the mixture until it becomes a nice firm cream. Transfer the mascarpone cream to a pastry bag and fill in the bottom third of the glass jar.

  • Meringue

    Beat the egg whites until stiff, tighten them with sugar then hand stir in the sifted powdered sugar. With a pastry bag and a plain tip, make small meringue balls on a baking sheet lined with parchment paper. Preheat your oven to 90°C (194°F), bake for about 1 hour 30 minutes. Once cooled, you can crush the meringue slightly or leave them as is if your balls are not too big.

  • Red berries coulis

    Mix the fruit purees.

    Wash and cut the fresh fruits.

  • Plating

    In a glass jar or masson jar with the tiramisu cream in the bottom, place a nice scoop of vanilla ice cream. Garnish with the red berry coulis, fresh fruits and little meringue chips.

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