Name: Framboisier
Prep time: 38 min
Total time: 2 h 38 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g génoise (genoa sponge); 2 tablespoons Kirsch; 40 g sugar syrup; 125 g Mascarpone; 100 g liquid cream; 20 g vanilla sugar; 30 g caster sugar; 400 g raspberries; 400 g fruit coulis (fruit purée); 4 fresh mint leaves

Step by step recipe

Step 1

Prepare the cake layers

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

Step 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).

Step 3 - ⌛ 3 min.

Split each circle in half across the middle.

Step 4

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

Step 5 - ⌛ 3 min.

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

Step 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.

Step 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.

Step 8 - ⌛ 2 min.

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

Step 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.

Step 10 - ⌛ 3 min.

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

Step 11 - ⌛ 3 min.

Cover with a layer of mascarpone cream...

Step 12 - ⌛ 5 min.

...then add the second circle of sponge.

Step 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.

Step 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.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=4 %	23 g RDI=9 %	9 g RDI=12 %	185 kcal RDI=9 %	774 kJ RDI=9 %
Per person	10 g RDI=16 %	89 g RDI=34 %	33 g RDI=46 %	716 kcal RDI=36 %	2,996 kJ RDI=36 %
Whole recipe	41 g RDI=63 %	355 g RDI=134 %	134 g RDI=183 %	2,862 kcal RDI=143 %	11,984 kJ RDI=143 %