Discover a gluten -free tiramisu revisited with gourmet and fruity flavors! The association of white chocolate , the freshness of raspberries and the crunchy pink pralines brings a “French touch” to this Italian dessert. Rose pralines are from Lyon , in France: they are almonds coated with caramelized sugar. The pink version is obtained by adding a natural color (often from carmine) to sugar, giving it this characteristic shade. They are used in several Lyonnais specialties, including the praline brioche and the famous praline pie . Ideal for sweet pleasure or the dessert of a dinner with friends, this tiramisu already pleases with these beautiful colors. Easy to make, it is preparing in advance and can be enjoyed very fresh. He is melting, delicious and crunchy with the addition of pralines. This recipe is perfect for everyone but especially for gluten -free dessert lovers who want to have fun without compromise. A dessert to be tested without hesitation to surprise your guests!
Ingredients
Preparation
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Melt the white chocolate in a double boiler or in the microwave in 30 seconds intervals. Let cool.
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Separate the whites from the egg yolks. Beat the yolks with the sugar until the mixture whitens.
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Add the mascarpone, vanilla extract and melted white chocolate. Mix until you get a smooth texture. (You can use the drummer to facilitate the mixture).
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Mount the whites until stiff and gently incorporate them into the preparation.
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Put a few raspberries and crushed pralines at the bottom of a glass, add a layer of white mascarpone-chocolate cream, some fresh raspberries and sprinkle with crushed pink pralines.
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Repeat the operation by superimposing the diapers. Finish with a layer of cream and sprinkle the top with pink pralines and some raspberries.
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Let stand in the refrigerator for at least 4 hours.
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Serve fresh and enjoy!
