Raspberry tiramisu log

Ingredients

Filling:

• 100 g flaked almonds
• 200 g raspberries

Mascarpone cream:

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

Ladyfingers:

• 1 Tbsp raspberry coulis
• 4 Tbsp water
• 30 ladyfingers

Glaze:

• 180 g raspberry coulis
• 2 gelatin sheets

Materials

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

Preparation

• Toasted 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.
  
• 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 log mold with plastic wrap and cover it with cream. Mix the raspberry coulis and water in a bowl. Quickly dip the ladyfingers into the mixture and cover the cream with them.
  
• Cover the ladyfingers with cream and sprinkle with toasted almonds. Place raspberries on top and cover with cream.
• Add another layer of soaked ladyfingers, followed by another layer of cream. Cover with raspberries and sprinkle with toasted almonds.
  
• Add another layer of cream, then cover with soaked ladyfingers. 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 2 hours.
• We decorated the log with fresh raspberries and the remaining toasted almonds, placing some between the raspberries and arranging the rest around the log. Enjoy!
  

Observations

You can make this log in a loaf pan or in a plastic bottle cut in half lengthwise (to give it a rounded shape) if you don’t have a log mold.

You can use frozen raspberries for the filling; however, we recommend using fresh ones if you’re making the same decoration as we did.

In our recipe, we didn’t spread cream over the top layer of raspberries. The log held together very well, but we recommend doing so to help it hold its shape.

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

You can make this log the day before and refrigerate it for longer.

Attributes

Questions

Photos of members who cooked this recipe