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Raspberry tiramisu with almond oil
The classic tiramisu is often combined with fruits, and fresh raspberries are an especially tasty match to it. You can make it even more exotic if you sprinkle the sponge cake with some cold pressed almond oil.
Production
01
Place the sponge cakes in a wide bowl, pour on the long coffee, letting the sponge cakes absorb the moisture.
02
Separate the white and the yolk of the eggs. Beat the egg yolk together with the powdered sugar and the scraped seeds of the vanilla until it turns white.
03
Mix the egg cream into the mascarpone.
04
With a pinch of salt, whip the egg white into stiff foam.
05
Add the egg white carefully, in 2-3 portions to the mascarpone.
06
Take 4 dessert glasses. Put some cream on the bottom of each, and then a layer of soaked sponge cake. Drip a teaspoonful of almond oil on the cake.
07
Next comes another layer of cream, then the raspberries, followed by sponge cake again, and finally, the top layer of cream.
Tip:
Place the glasses in a fridge for a few hours and sprinkle the dessert with cocoa powder before serving. Instead of the glasses, you can arrange the tiramisu layers in a large glass bowl.
Ingredients
4
ts
200
g
sponge cake
3
piece(s)
egg(s)
70
g
powdered sugar
250
g
mascarpone
1
pinch
0.5
piece(s)
vanilla stick(s)
200
ml
100
g
raspberries
1
tbs
Dutch cocoa powder