Sunday, May 20, 2018

Raspberry Tiramisu

In Estonian

Small development from Tiramisu.

4 eggs
120 g of sugar
50 g of corn starch
100 g of wheat flour
1 tsp vanilla extract
4 tbsp of powdered sugar
1. Beat the egg white, then beat in half the amount of granulated sugar and cornstarch until the mixture makes a stiff meringue.
2. In a separate bowl, beat the egg yolks with remaining sugar and vanilla extract.
3. Mix with egg yolk foam beaten egg whites and sieved flour.
4. Using a pastry bag, pipe the batter onto the baking sheets and make ca 8 cm long bisquits. Sprinkle bisquits with powdered sugar.
5. Bake 8-12 minutes in 200 C oven, until the cookies are lightly colored.
6. Allow them to cool before removing them from the paper.


ca 40 Savoiardi bisquits
4 egg yolks
80 g of sugar
500 g of Mascarapone
240 ml of sweetened raspberry juice
50 ml of Old Tallinn liqueur
1.Beat egg yolks with sugar until you have a strong foam.
2. Add Mascarapone and liqueur to the egg yolks  and whip until the foam is strong.
Assembling the cake:
1. Take the cake plate from which you want to serve the cake and place to cake plate the cake form without bottom.
2. Dip the biscuits once to raspberry juice and place the bisquits on the bottom of the cake plate so that the plate is fully covered. Add Mascarapone mix as next layer. Continue with layers as long as cookies and the cream is finished. The top layer should be a cream.
3. Sieve a layer of freeze dried raspberry flour to the top of cream and place the cake in cold and allow it to stand overnight.
4. Remove the cake tin and decorate cake.

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