SUMMER RECIPE #3
This strawberry/rose tiramisu reminds us of the pink version of our Day Clouds print. Here's a recipe to make your summer tasty...
For 6 servings:
30 Pink Reims Biscuits (the closest US equivalent would be ladyfingers)
50 g (just under ½ cup) icing sugar
500 g (2 cups) mascarpone
20 cl (just under 1 cup) raspberry juice
200 g (approximately 1 1/3 cups) raspberries
1 tbsp rosewater
Beat the egg whites until stiff. Beat the yolks with icing sugar until whitened.
Add the mascarpone and rosewater, and continue beating for several minutes. Delicately incorporate the stiff egg whites.
Dip the Pink Biscuits in raspberry juice and place a layer of biscuits on your serving dish or glasses. Cover them with the mascarpone cream and a layer of raspberries. Repeat these two layers and finish with a layer of mascarpone cream. Decorate just before serving, topping with a raspberry and a sprinkling of crushed Pink Reims biscuits.
Leave to set in the refrigerator for 4 hours.