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






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


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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