Ingrediënten
Use a palette knife or spatula dipped in warm water to smooth the cream layer.
Besides fresh raspberries, you can also use grated white chocolate, chopped pistachios, or edible flowers for garnish.
Ensure the raspberry syrup has the right consistency for drizzling. If it’s too thin, it will run off the dessert; if it’s too thick, it will stay on the edge. Test on the side of a glass before using.
Refrigerate the dessert for at least 4–6 hours (or overnight) so the biscuits soften and the flavors meld together.
Store the dessert in an airtight container in the refrigerator. It stays fresh for 2–3 days, but add fresh garnishes like raspberries right before serving.
Stappenplan
1 Place the raspberries and granulated sugar in a frying pan over medium heat. Let the mixture simmer gently for 5–7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture through it. Press firmly with a spatula or spoon to separate the seeds from the syrup. Transfer the strained raspberry syrup to a piping bag and set aside. |
2 In a deep bowl, combine mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer. Mix for about 1 minute. Gradually add the heavy cream and continue mixing until the cream stiffens. |
3 Transfer the cream to a piping bag. |
4 Take a Petit Beurre biscuit and pipe a layer of cream onto it. Pipe a small amount of raspberry syrup over the cream. Place a second biscuit on top. |
5 On a serving plate or tray, spread a thin layer of cream as a base. Stand the filled biscuits upright next to each other in a row. Repeat until all the biscuits are used. |
6 Spread a layer of cream over the top and sides of the biscuit row, smoothing it out with a spatula. |
7 Pipe two elongated dollops of cream on top. |
8 Optionally, add fresh raspberries as decoration. For a festive touch, drizzle raspberry syrup along the sides for a drip effect. Refrigerate the dessert for at least 4–6 hours (or overnight) so the biscuits soften and the flavors meld together. |
