Champagne for pudding, is a typical  French custom…however, I have to admit it’s not my favourite; but I really enjoy champagne alone, with cheese (goat or féta!!) , with any salty recipes or with a very special friend!!

 

The henriot rosé with natural raspberry flavours in the glass, leads me directly to combine it with a  Raspberry and speculoos tiramisu.

The marriage between the cream, the red fruit and henriot rosé* is perfection.. after Kate and will of course!!


Not convinced???


You have to try it!!! It’s easy to do, and not expensive at all!!
🙂


the raspberry speculoos tiramisu for 4 personns:

     

  • Preparation : 30 mn
  • Refrigerate : 240 mn
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Ingredients:

  • 2 eggs
  • 250g of mascarpone
  • 70gr of brown sugar
  • 125gr of raspberries
  • speculoos
  • black coffee with grand marnier or rhum

Directions:

Beat eggs yolks with the sugar until they become “whiter”, then mix with the mascarpone until smooth.

Beat eggs white until foamy.Fold the whites with the mascarpone mixure, delicately with a wood spoon.

Wet the speculoos with the coffee/grand marnier (or rhum) mixure.

Place on the bottom of a glass some speculoos, raspberries, and mascarpone mixure.

Finish with raspberries.


*Henriot Rose champagne:

42% Chardonnay, a high proportion compared to the average within the appellation, 58% Pinot Noir, 20% of which is vinified as red, and 30% reserve wines.

Flavours Strawberry, raspberry and cream, terrific!

 

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