Gluten-free tiramisu with white chocolate, raspberries and pink pralines.

Discover a gluten-free tiramisu with a twist, bursting with delicious fruity flavors! The combination of white chocolate , fresh raspberries , and the crunch of pink pralines adds a French touch to this Italian dessert. Pink pralines originate from Lyon , France: they are almonds coated in caramelized sugar. The pink version is achieved by adding a natural coloring (often carmine) to the sugar, giving it its characteristic hue. They are used in several Lyonnais specialties, notably praline brioche and the famous praline tart . Ideal for a sweet treat or as dessert for a dinner party with friends, this tiramisu is sure to please with its beautiful colors. Easy to make, it can be prepared in advance and is best enjoyed chilled. It's melt-in-your-mouth, indulgent, and delightfully crunchy thanks to the addition of the pralines. This recipe is perfect for everyone, but especially for gluten-free dessert lovers who want to indulge without compromise. A dessert to try without hesitation to surprise your guests!

Preparation time: 20 minutes

Rest time: 4 hours

Total time 4 hours 20 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 6

Special diet: suitable for gluten-free diet

Ingredients

250g of mascarpone
3 eggs
80 g of sugar
100g of white chocolate
200g of fresh raspberries
50g of crushed pink pralines
1 teaspoon of vanilla extract

Preparation

1
Melt the white chocolate in a double boiler or in the microwave in 30-second intervals. Let it cool slightly.
2
Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture turns white.
3
Add the mascarpone, vanilla extract, and melted white chocolate. Mix until smooth. (You can use a mixer to make mixing easier.).
4
Whisk the egg whites until stiff peaks form and gently fold them into the mixture.
5
Place some raspberries and crushed pralines at the bottom of a glass, add a layer of mascarpone-white chocolate cream, some fresh raspberries and sprinkle with crushed pink pralines.
6
Repeat the process, layering the ingredients. Finish with a layer of cream and sprinkle the top with pink pralines and a few raspberries.
7
Leave to rest in the refrigerator for at least 4 hours.
8
Serve chilled and enjoy!

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