Tiramisu with raspberries and peanut cream – a detailed recipe cooking. 
Photo of the dish:Cana Okada Time: 30 min. Difficulty: medium Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. peanut butter
- 230 gr. mascarpone cheese or any other cream cheese
- 250 gr granulated sugar
- 1 tsp vanilla extract
- 1 tbsp. fat cream
- 1/2 tbsp. seedless raspberry jam
- 1/3 Art. framboise (raspberry liquor) or raspberry juice
- 14 pcs. italian cookie ladies fingers
- 4 tbsp. fresh raspberries
- Grated chocolate for sprinkling
- Powdered sugar, for sprinkling
Recipes with similar ingredients: mascarpone cheese, cream, cream cheese, raspberry liquor, raspberries, raspberry jam, shortbread cookies, Peanut Butter, Vanilla Extract, Chocolate
Recipe preparation:
- Beat peanut butter in a mixer at medium speed, cream cheese, icing sugar, vanilla and half a glass of cream, 3 – 4 minutes. Add the remaining cream and beat until thick. consistency, about 2 minutes more.
- Mix in a bowl using a mixer jam, liqueur Framboise and 1/3 glasses of water until smooth. In glass form the size 22 to 12 cm., Distribute 3 tablespoons of jam mixture along the bottom. Put cookies in one layer, pour half of the mixture on top jam.
- Then spread the cookies with half the cream, lay a layer on top raspberries. Spread another layer of cookies, spread with a mixture of jam and the remaining cream, cover with a film and refrigerate for 8 hours.
- Remove from the refrigerator and remove the film, then lay on top sprinkle the remaining raspberries with grated chocolate. Decorate by sprinkling icing sugar. We offer a recipe for raspberry cheesecake.
