This recipe is by Eleonora Andronico, Star Finalist for the Original Recipe at the Tiramisù World Cup 2019
Doses for a mould with a diameter of 10 cm
For the foundation
30g of sugar
20g of flour
1 tablespoon of cocoa
Just the tip of a teaspoon of baking powder
For the mousse
250g of mascarpone
100g of cream
2 teaspoons of rhum
50g of powdered sugar
3 sheets of gelatin
For the fruit jelly
250g of raspberries
2 tablespoons of sugar
3 sheets of gelatin
For the syrup
50g of raspberries
1 tablespoon of hot water
For the decoration
Proceed with the preparation of the foundation by beating the egg with the sugar for a few minutes. In a separate bowl sift the flour, the baking powder and the cocoa. Gently incorporate the egg with a movement that goes from the bottom to the top. Pour the dough into a mould with a diameter of 10 cm and bake in a preheated oven at 180° for about 12 minutes. Once the foundation is ready let it cool.
Now move on to the preparation of the fruit jelly: put the raspberries and sugar in the blender until you obtain a homogeneous mixture. Once the mixture is ready, sieve it so as to eliminate the seeds. Then, melt the gelatin in 40g of water and add it to the mixture obtained previously. At this point mix well and pour everything into a mould with a diameter of 6 cm. Put the mixture to rest 30 minutes in the freezer.
To make the syrup, whisk the raspberries with 1 tablespoon of hot water.
For the mascarpone mousse put the mascarpone, sugar, cream and liqueur in a bowl and blend until you obtain a light and homogeneous mixture. In a separate bowl pour a quarter of the mousse and add half a sheet of gelatin dissolved in a little amount of liquid cream.
At this point put the previously wet foundation in a mould with a diameter of 10 cm and pour the first quarter of the mousse over it. Place in the freezer for 15 minutes. After the necessary time, remove the mixture from the freezer and add the heart of the fruit jelly. Now pour the remaining three quarters of the mousse, to which you will add 2 sheets of gelatin always dissolved in a little amount of liquid cream. At this point, pour the rest of the mousse into the mould and put it in the freezer for 30 minutes. After the necessary time, keep it in the fridge.
Now all that’s left is to indulge yourself with the decorations: Eleonora opted for some chocolate leaves with raspberries!