I made these Tiramisu verrines for a dinner in early July. This is a very light dessert, this version of the famous tiramisu with raspberries and Spéculoos is a real pleasure for the eyes and the taste buds!
Recipe adapted from the French magazine “Journal de Femme”
Ingredients for 4 persons:
250g mascarpone (I used Galbani)
2 eggs (I used organic)
16 Spéculoos biscuits (I used the Lotus brand)
1 untreated lemon (zest)
400g fresh raspberries
In a bowl, mix the egg yolks with 25g of sugar until frothy; then add the mascarpone and the lemon zest. Mix well with a wooden spoon until you get a homogeneous cream.
In another bowl, beat the egg whites with the remaining 25g of sugar, then stir them very gently, with a spatula, into the rest of the preparation.
Reserve some raspberries for decoration and crush the rest with a fork.
Take 4 verrines (200 ml) line the bottom with a layer of 2 crumbled Spéculoos biscuits, add a layer of crushed raspberries and cover with a layer of mascarpone.
Repeat the process: Spéculoos biscuits, raspberries, mascarpone. Decorate with fresh raspberries. Refrigerate for at least five hours.