Raspberry tiramisu log

Ingredients

Filling:

• 100 gr flaked almonds
• 200 gr raspberries

Mascarpone cream:

• 250 gr mascarpone
• 50 gr sugar
• 10 cl cream 30% fat
• 2 Tbsp cream 30% fat
• 1 gelatin sheet

Lady fingers:

• 1 Tbsp raspberry coulis
• 4 Tbsp water
• 30 lady fingers

Topping:

• 180 gr raspberry coulis
• 2 gelatin sheets

Materials

• plastic wrap
• electric mixer
• 1 cake log mold
• 1 oven rack
• 1 baking dish

Preparation

• Grilled almonds: Toast the flaked almonds in a hot pan and let them cool.
• Mascarpone cream:
  Soak the gelatin sheet in cold water. Using an electric mixer, beat the mascarpone, cream, and sugar until firm.
  
• Heat the 2 Tbsp of cream and melt the soaked gelatin sheet in it while stirring. Then add this mixture to the mascarpone cream and mix well. Refrigerate.
• Line the cake mold with plastic wrap and cover the bottom with cream. Mix the raspberry coulis and water in a bowl. Quickly dip the lady fingers into the mixture and cover the cream with the lady fingers.
  
• Cover the lady fingers with cream and sprinkle with grilled almonds. Place raspberries on top and cover with cream.
• Add another layer of soaked lady fingers, followed by another layer of cream. Top with raspberries and sprinkle with grilled almonds.
  
• Add cream again and cover with soaked lady fingers. Wrap the log in plastic wrap and refrigerate for at least 3 hours.
• The glaze: Soak the gelatin sheets. Heat the raspberry coulis in the microwave for 1 minute, then add the drained gelatin and mix well.
  
• Place a deep dish slightly larger than the log on the countertop. Place a rack on top and unmold the log onto the rack. Carefully remove the plastic wrap.
• Pour the coulis over the log to cover it completely. Use the coulis in the dish to glaze the log several times to ensure it is well covered.
  
• Transfer the log to its serving plate and refrigerate for at least 2 hours.
• You can decorate the log with fresh raspberries and the remaining grilled almonds, placing them between the raspberries and around the log. Enjoy!
  

Observations

You can make this log in a cake mold or in a cut plastic bottle (to give it a rounded shape) if you don't have a cake log mold.

You can use frozen raspberries for the filling; however, we recommend using fresh ones if you are making the same decoration as our log.

In our recipe, we did not spread cream on top of the last layer of raspberries. The log held up very well; however, we recommend doing so for better stability.

Freezing: You can freeze the log and refrigerate it for 8 hours before enjoying it.

You can make this log the day before by refrigerating it longer.

Attributes

Questions

Photos of members who cooked this recipe