Raspberry Tiramisu

Almond crumble: To make this raspberry tiramisu, start by preparing the almond crumble. Place the softened butter in the stand mixer bowl.

Add the caster sugar...

...the flour...

...and the fine salt...

...and the almond powder.

Mix all these ingredients using the paddle attachment.

First, you will get a coarse crumble texture...

...then a homogeneous dough.

Once the dough is ready...

...pass it through a spätzle grater to obtain small dough pieces, forming a regular crumble.

Spread the dough pieces evenly across the surface of a silicone mat, placed on a perforated baking sheet.

Place the sheet in a preheated fan oven at 170°C and bake for 12 to 15 minutes, until the almond crumble is slightly golden. Baking times may vary depending on the oven.

Raspberry confit: Pour the raspberry purée into a saucepan and add 90 grams of caster sugar.

Heat while stirring with a whisk.

Add the remaining 10 grams of caster sugar to the NH pectin for coating...

...and mix these two powders together to avoid clumping.

When the raspberry purée is hot but not boiling (around 60°C)...

...add the pectin and sugar mix while whisking vigorously to prevent lumps.

Bring to a boil while whisking constantly.

Once it reaches a boil, maintain it for at least one minute to activate the pectin.

Pour the raspberry confit into a food container, spreading it in a thin layer for faster cooling.

Cover the confit with plastic wrap...

...and let it cool at room temperature before placing it in the fridge. It can be stored for several days in the fridge and can be made in advance.

Mascarpone cream: Start by mixing the gelatine powder with the hydration water (tap or mineral water) and let it hydrate for 15 minutes. Then pour the water into a saucepan.

Add the caster sugar and mix.

I used a digital thermometer with probe to monitor the temperature of the sugar.

In the meantime, place the egg yolks in the stand mixer bowl and mix with the whisk attachment.

When the sugar starts boiling, keep a close eye on the temperature.

As we approach 118°C, monitor the sugar constantly. At this point, the egg yolks should be homogeneous.

When the sugar reaches 118°C, remove the saucepan from the heat and let it settle. Then pour the cooked sugar over the egg yolks while mixing to incorporate.

Once the sugar is fully incorporated, beat until the preparation cools down completely.

Split a vanilla pod in half lengthwise...

...and scrape the inside with the tip of a knife to extract the seeds.

Add the vanilla seeds into the egg yolk and sugar mix, also known as 'pâte à bombe'.

Whisk until it expands and turns pale, as shown in the photo. The pâte à bombe is ready at this stage.

Add the hydrated gelatine (melted in the microwave beforehand). Continue mixing with the whisk attachment. At this stage, you should proceed quickly for the mascarpone cream to prevent the gelatine from setting and solidifying.

Pour the mascarpone and 50 grams of whipped cream into a mixing bowl...

...and whisk these two ingredients together...

...until smooth and homogeneous.

Transfer the pâte à bombe into a mixing bowl.

Pour the remaining 200 grams of whipped cream into the stand mixer bowl...

...and beat it with the whisk attachment.

Add the mascarpone mix to the whipped cream.

Feel free to use a hand whisk to achieve a smooth, even mixture.

Add 1/3 of the whipped cream to the mascarpone pâte à bombe, which should not have set...

...and whisk vigorously.

Pour this mixture into the remaining 2/3 of whipped cream with mascarpone...

...and gently mix using a spatula.

If necessary, give a couple of quick turns with the whisk to smooth the mixture.

The mascarpone cream is finished...

...it should be smooth and homogeneous.

Transfer the mascarpone cream into a piping bag. Using a piping tip is not necessary.

Raspberry confit (continued): Remove the confit from the fridge, take off the plastic wrap, and pour it into a mixing bowl.

Whisk this preparation vigorously...

...until smooth.

Transfer the raspberry confit into a piping bag (no nozzle required).

Garnish: Place a layer of almond crumble (about 1cm) at the bottom of individual verrines. You can use the Bodega glasses.

Add a few fresh raspberries.

Pipe a 1.5cm layer of mascarpone cream on top.

Pipe the raspberry confit directly onto the mascarpone cream, to a thickness of about 1cm.

Place fresh raspberries into the raspberry confit...

...and pipe a second layer of mascarpone cream on top.

Finish with fresh raspberries, placing them vertically in the mascarpone cream.

The raspberries should be arranged in a row. Refrigerate the verrines. When ready to serve, you can sprinkle each raspberry tiramisu with a light dusting of icing sugar or Codineige sugar. Enjoy!