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Berry tiramisu |

Sweet

The ultimate Italian dessert in summer version: a sponge soaked with liqueur Chambord syrup, mascarpone cream and fresh berries served in beautiful glass jars.

Note

Vary the fresh berries for decoration depending on the season: raspberries, blackberries, blueberries, currants, strawberries ...

Ingredients

Recipe for 12 tapas

For the songe cake

24 Unit(s)
Lady fingers

For the mascarpone mousse

200 Gr
Mascarpone cheese
400 Ml
Cream 35%
60 Gr
Sugar
1 Unit(s)
Egg yolk

For the berry syrup

200 Ml
Water
50 Gr
Sugar
60 Gr
Chambord liqueur
100 Gr
Frozen berries

For the garnish

200 Gr
Raspberries

Preparation time: 60 min

Preheat your four at 375 °F

  • Mascarpone cream preparation

    In a bowl mix the egg yolks with the sugar and whisk until the mixture whitens. Stir in the mascarpone and cream and whisk the mixture until stiff. Transfer the mascarpone cream in a pastry bag fitted with a fluted tip.

  • For the berry syrup

    In a saucepan, combine water, sugar and berries and bring to boil. Mix using a hand blender. Pass through a sieve to remove all seeds and add the Chambord liqueur.

  • To serve

    At the bottom of your glasses, place a piece of cake you've soaked in berry syrup. Then add a little mascarpone cream with the pastry bag. Try the operation again then smooth with a spatula on top of your glasses or make a rosette of cream with the pastry bag. Decorate with fresh berries. Reserve in refrigerator at least 2 hours.

Vary the fresh berries for decoration depending on the season: raspberries, blackberries, blueberries, currants, strawberries ...

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