Tiramisu with Recioto della Valpolicella DOCG and raspberries


INGREDIENTS (6 people)

4 egg yolks

1 glass of Recioto della Valpolicella DOCG

150 gr sugar

300 gr. of raspberries

12 ladyfingers

100 ml of pastry cream

200 gr of mascarpone cheese

Mint leaves to taste

Bitter cocoa (optional)




Preparation time

 45 minutes


Separate the yolks from the egg whites. In a bowl, beat the egg yolks with 100 grams of sugar until light and fluffy.
Whip the cream and egg whites separately, then incorporate the two compounds gently, mixing from the bottom to the top. Last, add the mascarpone cheese. Gently mix everything together until you have a smooth cream. Place the covered bowl back in the refrigerator while you proceed with the rest of the preparation. Cut the raspberries in half, but remember to leave about 10 whole as garnish.
Prepare a small saucepan. Pour in 1 glass of Recioto della Valpolicella DOCG, add 50 grams of sugar and the raspberries. Let simmer for 5 minutes. With the help of a strainer, separate the syrup from the raspberries.
Dip the ladyfingers into the Recioto and raspberry syrup quickly (they should not soak too much) and begin to compose the Tiramisu pan: alternate the ladyfingers layer with the mascarpone cream and caramelized raspberries.
Cover the pan with plastic wrap and refrigerate until it is time to serve. Remove the tiramisu from the refrigerator, remove the foil and place fresh raspberries and a mint leaf on top of the last layer. The sweetness is served.

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