46 Baking
Settings: Step 3
Function: Conventional heat
Temperature: 160-170°C
Duration:20-25 minutes
Shelf level: 2
Raspberry tiramisu
1
Mix the sugar, vanilla sugar
and salt in a bowl. Combine
the fl our, cornfl our, baking pow-
der and cocoa in another bowl.
2
Separate the eggs, and whisk
the egg whites with the hot
water until stiff. Gradually beat
in the yolks with a hand whisk,
then slowly drizzle in the sugar
mixture, and continue to beat
using the hand whisk. Sift the
fl our mixture into the egg and
sugar, and fold in using a bal-
loon whisk.
3
Line a 26 cm Ø springform
tin with baking paper, and
pour in the mixture, smoothing
the top. Place on the rack and
bake (see below for settings).
4
Let the sponge cool. Place on
a serving plate, and drizzle
with raspberry brandy.
5
Mix together the rest of the
ingredients for the fi lling
(except for the raspberries).
6
Spoon half of the fi lling over
the sponge, scatter with
raspberries, then spread over
the rest of the fi lling.
7
Chill in the refrigerator for
approx. 2 hours, and sprinkle
with cocoa powder before serv-
ing.
Serves 12
Ingredients
Sponge mixture:
3 medium eggs
3 tsp vanilla sugar
3 tbsp hot water
A pinch of salt
150 g caster sugar
80 g plain fl our
50 g cornfl our
1 tsp baking powder
20 g cocoa powder
Filling:
3 tbsp raspberry brandy
250 g low fat quark
250 g mascarpone cheese
A pinch of salt
50 g icing sugar
3 tbsp lemon juice
1 tbsp lemon zest
500 g raspberries
Cocoa powder
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