Home Recipes Tiramisù with yoghurt, red beet and raspberry

Tiramisù with yoghurt, red beet and raspberry

With our Debic products.

Dessert Tiramisu Beetroot
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Ingredients

Mascarpone mousse

500 ml Debic Tiramisù

20 g honey

Raspberry parfait

500 ml Debic Parfait

150 g raspberry purée

Beetroot reduction

300 ml beetroot juice

75 g granulated sugar

Beetroot meringue

200 ml beetroot juice

30 g granulated sugar

30 g icing sugar

30 g powdered egg white

Honey crisp

20 g crystallised honey (Crumiel)

Vanilla curds

100 ml Debic Cream 35% with sugar

1 x bourbon vanilla pods

300 g Greek yoghurt

Garnish

10 g freeze-dried yoghurt

3 g atsina Cress

Debic products used

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Debic Tiramisù 1L

  • Creamy taste and structure
  • Based on the real Italian recipe
  • With 55% mascarpone
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Debic Parfait 1L

  • Home made end result
  • No ice machine needed
  • Convenient and time-saving 4-step preparation
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Debic Cream with Sugar 1L

  • Firm structure
  • Nice white colour
  • Airy with a full cream taste

Preparation

Group 1

For the mascarpone mousse, whip the Tiramisù in a planet mixer until light and airy and add the honey. Pipe into half-sphere moulds using a piping bag and leave to set in the refrigerator. Put in the freezer, and spray with white chocolate and cacao butter if desired.

For the raspberry parfait, whip the parfait in the planet mixer until light and airy and add the raspberry purée. Pipe the mixture into silicone mats and put in the freezer.

Leave the yoghurt to drain overnight through a round sieve lined with a cloth into a bowl. Mix the resulting curds with the slightly whipped cream and flavour with the pulp from the vanilla pod. Store in a piping bag with a smooth nozzle.

For the meringue, mix the beetroot juice with the powdered egg white and leave to rest in the refrigerator overnight. Beat in a planet mixer until light and airy and gradually add both types of sugar. Transfer to a piping bag with a smooth nozzle and pipe the egg white mixture. Leave to dry for 6 hours at 65°C. Keep in a well-sealed tin with silica beads.

For the honey crisp, place a round mould on top of a silicone mat and sprinkle the Crumiel in the bottom. Put in a 160°C oven for 6 minutes. Leave to harden, gently loosen from the mat and store in a well-sealed container with silica beads.

For the reduction, boil the beetroot juice with the sugar to form a treacly mass.

Finishing touch

Place the mascarpone mousse and raspberry parfait on the plate and finish with the meringue, crunchy yoghurt, honey crisp, beetroot reduction and Atsina Cress.

Recipe tags Dessert Tiramisu Beetroot Dinner Evening MousseChocolat RoastFry
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