Serves 1:
1 Tiramisu with forest fruits
1 scoop (1.17 dl) Plaisir de Yoghourt Forest Fruit
20–30 g raspberry sauce

Preparation:
Arrange 1 portion of Tiramisu
with forest fruits on plate
Place 1 scoop of ice cream onto the plate
Dribble with raspberry sauce

Tiramisu with forest fruits
4 serves:
150 g strawberries, quartered
150 g raspberries
100 g blueberries
100 g redcurrants
or a 500 g mixture of seasonal fruit
(or a mixture of frozen fruit)
1 packet of sponge biscuit bases
or sponge fingers
100 g water
50 g sugar
30 g Cointreau
2 egg yolks
50 g sugar
1 envelope of Bourbon vanilla sugar
250 g mascarpone
2 egg whites
20 g sugar

Preparation:
Place one of the cut out biscuit bases or sponge fingers in a form
with a removable bottom
Bring the water and sugar to boil
and add the Cointreau
Soak the biscuits with this mixture
Wash the fruit, cut it up if necessary
and drain it well
For the cream: beat the yolks with
the vanilla sugar and the sugar until the mixture clarifies
Add the mascarpone
Whip the egg whites and the sugar until stiff and delicately incorporate the mixture
of egg yolks and mascarpone
Place half the fruit on the soaked biscuits and cover with half the cream
Add a layer of biscuit, brush with the syrup, add the rest of the fruit and spread over the remainder of the cream
Keep in a cool place for at least 4-8 hours
or ideally overnight
The flavour of the Tiramisu will develop better

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