RASPBERRY DELIGHTS
Steps:
- To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
- To make the tuile. Preheat oven to 350 degrees F.
- In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
- Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.
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Ayanna
[email protected]I'm not a huge fan of raspberries, but I really enjoyed these. The cheesecake filling was the perfect complement to the tart raspberries.
Libby Hood
[email protected]These were a bit too sweet for my taste, but they were still very good. I think next time I will use less sugar.
Ava Crews
[email protected]I made these for a party and they were a huge hit! Everyone loved them. I would highly recommend this recipe.
Abhinash Chaudhary
[email protected]These were so easy to make and they turned out so moist and delicious! I used fresh raspberries and they really made the dish. I will definitely be making these again.
Azalea Hallman
[email protected]I'm not a huge fan of desserts, but I really enjoyed these. They are the perfect balance of sweet and tart.
GAZAtremendous 268
[email protected]These were a bit too dry for my taste, but they were still very flavorful. I think next time I will add a little more milk to the batter.
Sk Riya
[email protected]I made these for my kids and they loved them! They are the perfect size for little hands.
Wayne Henry
[email protected]These were so easy to make and they turned out so well! I used frozen raspberries and they worked just as well as fresh raspberries.
Shelly Fotos
[email protected]I'm not a huge fan of raspberries, but I really enjoyed these. The cheesecake filling was the perfect complement to the tart raspberries.
Ethern
[email protected]These were a bit too sweet for my taste, but they were still very good. I think next time I will use less sugar.
Colin Lambert
[email protected]I made these for a party and they were a huge hit! Everyone loved them. I would highly recommend this recipe.
Samuel Olotu
[email protected]These were so easy to make and they turned out so moist and delicious! I used fresh raspberries and they really made the dish. I will definitely be making these again.
md ab wahab
[email protected]I'm not a huge fan of desserts, but I really enjoyed these. They are the perfect balance of sweet and tart.
Casey Piccioni
[email protected]These were a bit too dry for my taste, but they were still very flavorful. I think next time I will add a little more milk to the batter.
Oluwasegun Falodun
[email protected]I made these for my kids and they loved them! They are the perfect size for little hands.
Lawrence Rank
[email protected]These were so easy to make and they turned out so well! I used frozen raspberries and they worked just as well as fresh raspberries.
Michael Kelvin kizz
[email protected]I'm not a huge fan of raspberries, but I really enjoyed these. The cheesecake filling was the perfect complement to the tart raspberries.
Emin Kirakosyan
[email protected]These were a bit too sweet for my taste, but they were still very good. I think next time I will use less sugar.
Azan shah Azan shah
[email protected]I made these for a party and they were a huge hit! Everyone loved them. I would highly recommend this recipe.
delara rastegar
[email protected]These were so easy to make and they turned out so moist and delicious! I used fresh raspberries and they really made the dish. I will definitely be making these again.