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Framboisier

This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake.

In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone.

This is just as good made as a large rectangle or, as here, in smaller round individual servings.

13,9954.0/5 for 30 ratings

Last modified on: July 16^th 2017

For 4 people, you will need:

1 400 g Génoise (Genoa sponge)
2 2 tablespoons Kirsch
3 40 g Sugar syrup
4 125 g Mascarpone
5 100 g liquid cream
6 20 g Vanilla sugar
7 30 g caster sugar
8 400 g raspberries
9 400 g Fruit coulis (fruit purée)
10 4 fresh mint leaves
Total weight: 1,549 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
38 min.	2 hours	2 hours 38 min.

Keeping: Overnight in the fridge, but no longer.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1

Prepare the cake layers

You will need 400 g Génoise (Genoa sponge), baked about 1 or 2 inches thick (3 to 5 cm).

Stage 2 - 2 min.

Cut 1 circle of sponge per person from the sponge using a dessert ring - this will be the size of your finished framboisier (2.4 inches or 6 cm here).

Stage 3 - 3 min.

Split each circle in half across the middle.

Stage 4

If you are making one large dessert, split the cake in half horizontally.

Stage 5 - 3 min.

Prepare the boozy syrup by mixing 2 tablespoons Kirsch with 40 g Sugar syrup.

Stage 6 - 4 min.

Use a brush to soak each piece of cake thoroughly with syrup, whether you are a making a large version or individual desserts.

Stage 7 - 3 min.

Prepare the mascarpone cream

Put into a food-mixer bowl: 125 g Mascarpone, 100 g liquid cream, 20 g Vanilla sugar and 30 g caster sugar.

Stage 8 - 2 min.

Beat for a minute or two, just until the cream is evenly mixed.

Stage 9 - 5 min.

Assemble the framboisiers

Stand a dessert ring on a flat dish or plate and put a circle of soaked sponge in the bottom (use a palette-knife for this if possible, as the moist cake will now be very fragile).

Arrange a circle of raspberries carefully around the edge.

Stage 10 - 3 min.

Fill the centre with more raspberries (you can simply tip these in).

Stage 11 - 3 min.

Cover with a layer of mascarpone cream...

Stage 12 - 5 min.

...then add the second circle of sponge.

Stage 13 - 2 hours

Finish with a thin topping of mascarpone cream and smooth this with a palette-knife. Decorate with a few raspberries.

Refrigerate for at least 2 hours before serving.

Stage 14 - 5 min.

Serving

Just before serving, take the framboisiers out of the fridge and transfer, with the ring still in place, to the serving dishes. Slip a knife blade around the edge to loosen the dessert.

Gently lift off the ring, then pour a little raspberry coulis around the base and decorate with a small sprig of mint.

Serve fairly rapidly.

Remarks

This recipe can easily be adapted in many ways: different cake, cream or even other fruit. Let your imagination guide you...

The kirsch syrup used to soak the cake can be replaced by raspberry eau de vie, though you should leave this out if the dessert is for children.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,923 Kcal or 20,612 Kj	49 gr	823 gr	158 gr
246 %	19 %	78 %	24 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
318 Kcal or 1,331 Kj	3 gr	53 gr	10 gr
16 %	1 %	5 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
1,231 Kcal or 5,154 Kj	12 gr	206 gr	39 gr
62 %	5 %	19 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 8.92 €
Per person : 2.23 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, European glass, Fruit crémeux, Apricot fool, Blackberry and almond fondant tart, ... All
	Raspberries: You can check-out other recipes which use it, like for example: Cranachan, Raspberry sorbet, Half-cooked chocolate cake with raspberry coulis, Raspberry muffins, Raspberry tart, ... All
	Génoise (Genoa sponge): You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Fraisier (French strawberry cake), Black Forest gateau, ... All
	Mascarpone: You can check-out other recipes which use it, like for example: Strawberry, kiwi and mascarpone verrines, Pea risotto "mantecare", Pistachio tiramisu, Tatin apples with mascarpone cream, Leek and artichoke tart à la piémontaise, ... All

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