Ever dreamed of astounding others with your cooking skill? Well, good news, this recipe will. This layered desert of raspberries, a cookie, and a delicious creamy mixture will enchant your taste buds and amaze your friends and family. For this recipe, you will need about 30 minutes, a mixer, a small fridge, 6 cups, and 3 bowls.
For 6 people
250 grams (1 cup) of cream cheese
500 grams (2.5 cups) of raspberries
3 tablespoons of sugar + 60 grams (1/2 cup) of sugar
1 bag of Biscoff lotus cookies
Crush up the raspberries a bit and let them sit in a bowl with 3 tablespoons of sugar. After that, break up (very small chunks, almost ground) the cookies and place them in the 6 cups. I usually do 2-3 cookies per cup.
For the cream:
Separate the egg whites and yellows in the two bowls. Mix the egg yoke with the sugar until it whitens a bit. Add the cream cheese in and mix with a mixer until smooth. Next, mix and beat the egg whites with the mixer until they are very firm (almost will not come out of the bowl when you turn it upside down). Finally, add the egg white to the egg yoke-sugar-cream mixture and mix with a spoon until smooth.
For the preparation of the cups:
First put the crushed up biscoff lotus cookies at the bottom, then the raspberries, and finally pour the creamy mix. This will leave 3 distinct levels of tastiness.
Leave the tiramisu in the fridge at least 2h 30 min before consuming.
Before serving place a cookie in the cup and enjoy.
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