Combine egg yolks, sugar and liqueur in a bowl. Set
over a pan of simmering water and whip until thick
and light ( 140°F). Remove from the heat and whip
until cool over an ice-water bath.
Fold in mascarpone, cream cheese and raspberry
preserves.
Whip cream to soft peaks; add vanilla. Fold into the
mascarpone mixture.
To assemble, place 16 Madeleines in the bottom of an
8-by-8-inch pan. Brush with coffee syrup. Top with
half of the mascarpone mixture, spreading evenly.
Top with the remaining 16 Madeleines. Brush with
coffee syrup. Spread with a layer of the remaining
mascarpone mixture.
Refrigerate until set, at least 3-4 hours, preferably
overnight. Top with cocoa powder and cinnamon.
Makes 15 servings.
Brands may vary by region; substitute a similar product.
6 egg yolks
3/4 -1 cup sugar
3 ounces sweet Marsala
or Grand Marnier
(optional)
9 1/2 ounces mascarpone
cheese, softened
8 ounces cream cheese,
softened
3 tablespoons raspberry
preserves, preferably
seedless
2 1/3 cups heavy
whipping cream
1 1/2 teaspoons vanilla
extract
1 28-ounce tub
Sugar Bowl Bakery*
Madeleines (about
32 pieces)
1/4 cup Torani coffee syrup
Cocoa powder and
cinnamon, for garnish
Raspberry-Infused
Tiramisu with Madeleines
Sugar Bowl Bakery
1/4 teaspoon butter,
softened
1/2 teaspoon almond paste
1 large Vie de France*
butter croissant
1/4 teaspoon granulated
sugar
1/2 teaspoon slivered
almonds
1/8 teaspoon confectioners’
sugar
Vanilla bean ice cream,
for serving
Croissant Amandine
Vie de France
Preheat oven to 350°F.
Blend butter and almond paste until smooth.
Slice croissant in half horizontally and spread the
almond paste mixture on both sides.
Sprinkle with granulated sugar and put the croissant
halves back together. Place slivered almonds on top.
Heat the croissant in the oven for 2-3 minutes.
Sprinkle with confectioners’ sugar and serve warm
with a scoop of ice cream. Makes 1 serving.
Brands may vary by region; substitute a similar product.
Quick
Easy
