Raspberry & Rose eggless tiramisu

Last Saturday, we had guests at home and I wanted to prepare a nice looking dessert, preferably served in verrines. My husband had told me that he did not wish to eat anything healthy on that evening… Hee, hee, 🙂 very good!! So my only healthy touch for this dessert was to use organic half-fat cream and organic rose petal …

Ingredients for 6 verrines (“small ramequin”):

400g raspberries, preferably fresh, but frozen will do

3 tablespoon icing sugar

2 tablespoons Rose Water

200g mascarpone

150 ml half-fat cream

10 “boudoirs” biscuits (the biscuits used for tiramisù)

Method:

Keep aside about 12 raspberries (for the final decoration…), put the rest in a bowl with 2 tablespoon of icing sugar and 1 tablespoon of rosewater and crush them with a fork. If you like them very sweet, add more sugar… Leave them aside for about an hour, so that some juice comes out of the mixture. Crush the biscuits boudoirs in small bits and mix them with the raspberry mixture. Keep aside.

Whip the cream until it becomes crème Chantilly , add the remaining sugar and rosewater and the mascarpone. Mix well.

Pour some (about 2 cms, depending of the size of your verrine) raspberries mixture into each verrine then put some cream mixture, then again, the raspberries mixture and finally some more cream mixture. Put in the fridge for at least a couple of hours.

Before serving, decorate with some raspberries, and/ or rose petals.

I am sending this recipe to Akheela of Torview for her “cold desserts” event.