Recipe for Tiramisu with Rosé Champagne and pink biscuits

For the Tiramisu cream: separate the whites from the yolks of 3 eggs. Whisk the yolks vigorously while incorporating 80 g of powdered sugar. Add the mascarpone, mix, and flavor with 5 cl of Champagne.

Whip the cream until it forms peaks and fold it into the previous mixture.

For the homemade cookies: in the bowl of a mixer, put 2 egg yolks, 100 g of vanilla sugar and whip for 2 minutes.

Then add the 2 egg whites mixed with red food coloring and beat at high speed.

To finish, gently fold in 90 g of flour mixed with 45 g of cornstarch and 5 g of baking powder.

Pipe small strips of the mixture onto a baking sheet lined with parchment paper. Let dry for a few minutes, dust with powdered sugar, then bake for 12 minutes in a preheated oven at 180°C. Your cookies will be more or less red depending on the amount of coloring used.

For assembly: soak the biscuits in champagne, then place them in the serving dish. Fill a piping bag fitted with a smooth nozzle with the tiramisu cream and pipe regular dots of cream on the champagne-soaked biscuits. Repeat the process.

To finish, refrigerate for 2 hours. At the time of serving, decorate with some raspberries.