This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
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.
79 K 3.9/5 (35 reviews)528494
Last modified on: July 16th 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: 1,550 grams
Times for this recipe
Preparation
40 min.
Resting
2 hours
All in all
2 hours 40 min.
When should you start or finish this recipe?
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 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.
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.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 13 g RDI=21 % | 278 g RDI=105 % | 30 g RDI=42 % | 884 kcal RDI=44 % | 3,705 kJ RDI=44 % |
| Per person | 53 g RDI=82 % | 1,080 g RDI=408 % | 119 g RDI=164 % | 3,426 kcal RDI=171 % | 14,346 kJ RDI=171 % |
| Whole recipe | 213 g RDI=328 % | 4,320 g RDI=1,630 % | 477 g RDI=655 % | 13,706 kcal RDI=685 % | 57,385 kJ RDI=685 % |
How much will it cost?
For 4 people
8.95 €
Per person
2.25 €
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:
Raspberries
Like these other recipes:
Génoise (Genoa sponge)
You can get more informations, or check-out other recipes which use it, for example:
Mascarpone
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-09-20
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.