Tuesday, March 29, 2011

Raspberry Rose Tiramisu

A few weeks ago a brown paper covered treasure chest full of French confections arrived in the mail for me. I had been contacted by the French company, Histoire Sucrée to ask if I'd be interested in trying their products. Mais oui, bien sûr, I answered!! I immediately started dreaming of all the ways I could use their delectable goodies. I spread them out as I thought about it. I had wanted to make Bernachon's Palet D'or Gâteau from Rose Levy Beranbaum's book, Rose's Heavenly Cakes, for a while. This was the perfect opportunity since I envisioned the plump fruits confit from Histoire Sucrée sitting on top, alongside flecks of edible gold leaf. It was even prettier than I imagined as the glossy chocolate glaze of the cake reflected the shapely fruits. The soft delicate pink of the Biscuits de Reims, made me think of raspberries and roses and creamy whipped cream. I experimented with a Raspberry Rose Tiramisu using the biscuits and loved the flavor combination. I tried a few ways to layer it and think that any way that suits your serving dish will work. It can be made in individual dishes or in one larger one. For the larger one I used a polished shell and garnished it with a crystallized rose. A final topping of finely crushed biscuits makes it look like it was sprinkled with fairy dust. It tasted as good as it looked. And wouldn't a glass of pink Champagne go well with it? À votre santé!

Raspberry Rose Tiramisu


1/3 cup seedless raspberry jam
1 tablespoon Crème de Cassis
4 ounces mascarpone cheese, room temperature
1 tablespoon powdered sugar

1 cup whipping cream, whipped
1/2 teaspoon vanilla
1/4 teaspoon rose water
20 mini Biscuits Roses Reims
2 tablespoons Kirsch

1/2 pint raspberries

Have a medium serving dish or 4 individual dessert dishes ready.

Thoroughly mix the Crème de Cassis with the raspberry jam in a small bowl, and set aside.

In a chilled bowl, whip the cream until it holds soft peaks. Beat in the vanilla and set aside. In a medium bowl, whip the mascarpone cheese a few minutes until light. Add the powdered sugar until mixed. Stir a few tablespoons of whipped cream into the mascarpone cheese to lighten. Gently fold in the remaining whipped cream. Add the rose water a few drops at a time, testing after each addition for how much rose taste you prefer.

Lightly brush one side of the Biscuits Roses Reim with Kirsch and place on a serving dish or in individual dishes. If using individual dishes, break the biscuits to fit the bottom if necessary. Add a layer of the jam mixture and then a layer of the mascarpone and whipped cream mixture. Top with a single layer of raspberries. Repeat the layers one more time, ending with the mascarpone cheese mixture. You will add the final layer of raspberries just before serving. Lightly cover with plastic wrap and refrigerate for at least 3 hours or until the biscuits become soft but not soggy. Just before serving, top with a layer of raspberries and sprinkle with a dusting of finely crushed Biscuits Roses Reims.

Serves 4.

Many thanks to Histoire Sucrée!

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13 comments:

Kate said...

Lovely and truly elegant, as always.

La Table De Nana said...

I am ..envious:)

I can get those biscuits here and have made a Charlotte w/ them..and a Little cake:)a few things..

Your Tiramisu is vraiment beau!

They are beautiful those pink ladyfingers..I was overjoyed when I first found them in Mtl.....I like to keep some here..

but the rest? Of your goodies?Wouaou!

That's French for Wow.

AS well as the adjective for your post and photos~

Take care..
I love visiting~

Ron said...

Greetings from California :-)

I believe God put me on earth to accomplish a certain number of things and I will live until my work is finished. Visiting nice blogs like yours is high on my list. Right now I am so far behind I don't think I will ever die!

When you have the time come by a visit :-)

Take care and above all else, guard your heart for it affects everything else you do.

Thibeault's Table said...

Now that is what you call Pretty in Pink. So beautiful.

Your chocolate cake looks so elegant topped with that beautiful glistening fruit.

Lovely.

leigh said...

these all look so good :)

leigh
http://iconoclastcouture.blogspot.com/

linda said...

how fortunate to have all those goodies to bake with!
i just took my RLB cookbook out to revisit some recipes & your palet d'or gateau looks magnificent…& heavenly!

Karen @ Mignardise said...

Lucky you to receive such a nice surprise. They certainly sent it to the right person!
Gorgeous photos too.

lostpastremembered said...

I want those cookies! Oh my what a lovely idea for a tiramisu or a charlotte... they have the most gorgeous color, don't they? Are they soft or crunchy?? Those little fruits are lovely too... you did get an amazing gift basket from what looks like a fabulous company... great work!

Melanie said...

So beautiful! You did a fantastic job at making these things really shine. It's such an inspiration!

Hazel said...

Absolutely stunning! What a gorgeous flavour combo too.

juxafill said...

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Meaghan Luby said...

this looks seriously great! thanks for sharing, lots of love happening for this and all your posts :)
-meg
@ http://clutzycooking.blogspot.com

radapunk said...

Love your site man keep up the good work

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