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.
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.
58 K 3.9/5 (35 reviews)
2 hours 40 min.
Average
2 people
10 IngredientsLast modified on: July 16th 2017
For 2 people, you will need:
- 1
1 cup génoise (genoa sponge) - 2
1 tablespoon Kirsch - 3
1 ½ tablespoon sugar syrup - 4
1⁄3 cup Mascarpone - 5
¼ cup liquid cream - 6
1 tablespoon vanilla sugar - 7
1 tablespoon caster sugar - 8
1 cup raspberries - 9
1 cup fruit coulis (fruit purée) - 10
2 fresh mint leaves
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 2 hours
All in all: 2 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
Prepare the cake layers
You will need 1 cup 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 1 tablespoon Kirsch with 1 ½ tablespoon 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: 1⁄3 cup Mascarpone, ¼ cup liquid cream, 1 tablespoon vanilla sugar and 1 tablespoon 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.
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.
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.
Keeping: Overnight in the fridge, but no longer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 2,160 RDI=200 % | 240 RDI=40 % | 11,110 RDI=560 % | 46,500 RDI: 560 % |
| Per 100 g | 10 RDI=5 % | 280 RDI=30 % | 30 RDI=5 % | 1,430 RDI=70 % | 5,980 RDI: 70 % |
| Per person | 50 RDI=20 % | 1,080 RDI=100 % | 120 RDI=20 % | 5,550 RDI=280 % | 23,250 RDI: 280 % |
How much will it cost?
- For 2 people : 4.50 €
- Per person : 2.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: European glass, Macarons (the original French macaroons) , Apricot fool, Coupe Augustin, Warm apple feuillantines, ... See them all 11
Raspberries
Like these other recipes: Cranachan, Raspberry tart, Raspberry muffins, Half-cooked chocolate cake with raspberry coulis, Raspberry sorbet, ... See them all 6
Génoise (Genoa sponge)
You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Baked Alaska, Black Forest gateau, ... See them all 3
Mascarpone
Like these other recipes: New tiramisu, Pistachio tiramisu, Strawberry, kiwi and mascarpone verrines, Mascarpone fondant with two lemons, Baby broad beans and peas with rice and mascarpone , ... See them all 15
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