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

Nutritional information

How much will it cost?

• For 4 people : 8.90 €
• Per person : 2.23 €

Change currency:

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.