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Millefeuille of almond brittle, tiramisù and raspberries
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Ingredients for 15 dessert |
- 540g Almond Brittle Mix
- 1 pouch Tiramisù Mix
- 580g Whole Raspberries
- 500g whole milk
- 500g fresh whipped cream
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Method
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Spread a half centimetre layer of the almond brittle on a sheet paper using 8cm squares and bake at 180 degrees for about five minutes, until the colour is a nice light brown.
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Using a planetary mixer, whip the milk and cream with the tiramisu mix bag until you obtain a thick, structured cream.
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Leave to cool for a few hours in the fridge, then place the cream in a piping bag and assemble the millefeuille, alternating the crisp, the tiramisu cream and the raspberries in syrup.
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Garnish as desired.
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Products in this recipe
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Almond Brittle Mix |
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Tiramisù Mix |
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Whole Raspberries |
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