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Millefeuille of almond brittle, tiramisù and raspberries

Millefeuille of almond brittle, tiramisù and raspberries

Name: Millefeuille of almond brittle, tiramisù and raspberries
Yield: 15 dessert
Ingredients: 540g Almond Brittle Mix; 1 pouch Tiramisù Mix; 580g Whole Raspberries; 500g whole milk; 500g fresh whipped cream

Ingredients for 15 dessert

540g Almond Brittle Mix
1 pouch Tiramisù Mix
580g Whole Raspberries
500g whole milk
500g fresh whipped cream

Method

Spread a half centimetre layer of the almond brittle on a sheet paper using 8cm squares and bake at 180 degrees for about five minutes, until the colour is a nice light brown.
Using a planetary mixer, whip the milk and cream with the tiramisu mix bag until you obtain a thick, structured cream.
Leave to cool for a few hours in the fridge, then place the cream in a piping bag and assemble the millefeuille, alternating the crisp, the tiramisu cream and the raspberries in syrup.
Garnish as desired.