Raspberry Tiramisu, Skyr and Cream Cheese Elle & Vire from METRO France
This so-called ‘travel cake’ keeps perfectly well for 2 to 3 days.
This recipe is created by
Ingredients
Raspberries: 500g
Eggs: 3 (150g)
Skyr Danone: 150g
Sponge fingers: about 80g
Elle & Vire cream cheese: 50g
Sugar: 50g
Mint: 20g
Nutrition Information
Nutritional values, for one portion (253.8g): Energy: 302.0 Kcal; 1262.4 kJ, Fat: 8.9g of which Saturated fatty acids: 3.8 g; Carbohydrates: 38.3 g of which Sugars 31.2 g; Protein: 12.9 g; Fiber: 6.1g; Salt: 0.3 g.
Nutritional values, for 100 g: Energy: 119.0 Kcal; 497.5; Fat: 3.5 g of which Saturated fatty acids: 1.5 g; Carbohydrates: 15.1 g of which Sugars: 12.3 g; Protein: 5.1 g; Fiber: 2.4 g; Salt: 0.1 g
Instructions
- Roughly chop the biscuits.
- Beat the egg yolks with the sugar until you obtain a frothy cream, then gradually add the Skyr and cream cheese.
- Whisk the egg whites. Mix them gently with the previous preparation.
- Quickly rinse the fruit under water and drain well. Blend half to obtain a coulis.
- In each glass, place biscuits in the bottom, then a layer of coulis, a layer of cream, a layer of coulis and finish with a layer of cream.
- Decorate the top of the dessert with the remaining raspberries and a few mint leaves, then leave to rest for at least 3 hours.
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