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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