Raspberry Tartlet

Rating: 3.4048 / 5.00 (42 Votes)

Total time: 1 hour

Servings: 16.0 (servings)


For the cream:


For the cream, whip the whipped cream, taking a small amount for decoration and pour into a pastry bag. Puree the raspberries. Mix the mascarpone, sugar, vanilla sugar and lemon juice. Fold in whipped cream and raspberry puree.

Mix the rum with coffee. Cut 8 biscotti in half and set aside. Break the remaining biscuits into 4 pieces, dip them into the rum-coffee mixture and line dessert cups with them.

Spread some cream on top, top them again with sponge cake and spread cream on top again. Decorate the cups with the 8 halved biscotti, the remaining raspberries, chocolate sticks and whipped cream.

Chill the tartlets for a few hours, preferably overnight.

Preparation Tip:

Portions may vary depending on the size of the cups or jars.

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