Ingredients / 5 people
250g mascara
150 g white chocolate
30g sugar
3 eggs
Pink biscuits from Reins
To the syrup:
Sugar 100 g
5 CL of water
For the raspberry colic:
150 g raspberries
50g sugar
Because it is my favorite desert, here is a new version of tiramisu, this time with white chocolate and raspberries because I love this combination! Simple, fast, no-bake and super good ... why not?preparation
1 Prepare the raspberry colic, heat over high heat, 150 g raspberries 50 g sugar until dissolved raspberries. Skip preparing sieve to remove seeds. Cool.
2 Melt the white chocolate in a Bain-Marie. Meanwhile, separate the whites from the yolks. Beat the yolks with the sugar until the mixture becomes pale, then add the mascara and melted white chocolate and whisk until blended. Beat the egg whites until stiff and fold into mixture.
3 Prepare the syrup in a saucepan, combine the sugar and water, boil 2 minutes and remove from heat.
4 Arrange the glasses, soak the biscuits roses Reins syrup and line the bottom of the glasses, pour a little raspberry colic and some fresh raspberries, pour a little cream and again a layer of cookies, and raspberry colic and finish with a layer of cream and refrigerate at least 5 hours (preferably overnight).
Finally
Before serving, garnish with white chocolate shavings and a few raspberries.
250g mascara
150 g white chocolate
30g sugar
3 eggs
Pink biscuits from Reins
To the syrup:
Sugar 100 g
5 CL of water
For the raspberry colic:
150 g raspberries
50g sugar
Because it is my favorite desert, here is a new version of tiramisu, this time with white chocolate and raspberries because I love this combination! Simple, fast, no-bake and super good ... why not?preparation
1 Prepare the raspberry colic, heat over high heat, 150 g raspberries 50 g sugar until dissolved raspberries. Skip preparing sieve to remove seeds. Cool.
2 Melt the white chocolate in a Bain-Marie. Meanwhile, separate the whites from the yolks. Beat the yolks with the sugar until the mixture becomes pale, then add the mascara and melted white chocolate and whisk until blended. Beat the egg whites until stiff and fold into mixture.
3 Prepare the syrup in a saucepan, combine the sugar and water, boil 2 minutes and remove from heat.
4 Arrange the glasses, soak the biscuits roses Reins syrup and line the bottom of the glasses, pour a little raspberry colic and some fresh raspberries, pour a little cream and again a layer of cookies, and raspberry colic and finish with a layer of cream and refrigerate at least 5 hours (preferably overnight).
Finally
Before serving, garnish with white chocolate shavings and a few raspberries.