Preparation | Resting | Start to finish |
---|---|---|
38 min. | 2 hours | 2 hours 38 min. |
1 | Prepare the cake layersYou will need 400 g Génoise (Genoa sponge), baked about 1 or 2 inches thick (3 to 5 cm). | ![]() |
2 | 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). | ![]() |
3 | Split each circle in half across the middle. | ![]() |
4 | If you are making one large dessert, split the cake in half horizontally. | ![]() |
5 | Prepare the boozy syrup by mixing 2 tablespoons Kirsch with 40 g Sugar syrup. | ![]() |
6 | Use a brush to soak each piece of cake thoroughly with syrup, whether you are a making a large version or individual desserts. | ![]() |
7 | Prepare the mascarpone creamPut into a food-mixer bowl: 125 g Mascarpone, 100 g liquid cream, 20 g Vanilla sugar and 30 g caster sugar. | ![]() |
8 | Beat for a minute or two, just until the cream is evenly mixed. | ![]() |
9 | Assemble the framboisiersStand 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. | ![]() |
10 | Fill the centre with more raspberries (you can simply tip these in). | ![]() |
11 | Cover with a layer of mascarpone cream... | ![]() |
12 | ...then add the second circle of sponge. | ![]() |
13 | 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. | ![]() |
14 | ServingJust 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. | ![]() |