Iced Raspberry Tiramisu with Apricot Compote – R …

Rating: 3.8333 / 5.00 (12 Votes)

Total time: 45 min

Raspberry pulp:



Watering hole:

Apricot compote:


Loaf pan (1, 5 l) cooled rinse and spread with cling film.

1. ) Preparation – raspberry pulp:

Bring the whole to a boil and crush.

2. ) Preparation of the cream:

Whip the yolks and sugar in a water bath until creamy. Gradually add the cooled raspberry pulp. Whip until the mixture is repeatedly creamy. Remove from the water bath and mix the mascarpone with a small mass of the egg yolk mixture until smooth. Now fold in the remaining egg yolk mixture and the whipped cream and fresh raspberries.

3. ) Preparation of the biscotti:

For the biscotti, beat the yolks, sugar and vanilla sugar until creamy. Beat egg whites, sugar and salt until creamy.

Equalize and mottle both masses. Carefully fold in the sifted flour. Fill the finished mixture into a piping bag with a large nozzle and pipe the biscuits onto a baking tray lined with parchment paper (carefully piping). Sprinkle the cookies with sugar and bake in a heated oven at 200 °C for up to 15 minutes. Then remove the biscuits from the paper on the spot.

4. ) Preparation of the potions:

Fill the cream two centimeters high into the mold. Briefly turn the biscuits to the other side, drain them and place them on the cream. Repeat this process with the remaining cream and the remaining biscuits. Finish with the cream. Cover the tiramisu with cling film

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