Raspberry Tiramisu and Rose Champagne

Ingredients

Raspberries 200g (7oz)

Powdered Sugar 4 Tbsp

Egg whites 2 each

Marscarpone 250g (8 ½ oz)

Fromage blanc (like sour cream) 2 heaping Tbsp

Rose water(from Mediterranean markets) 2 Tbsp

Raspberry confiture (jelly) 2 Tbsp

Rose Champagne enough to dip cookies into

Gelee of Raspberries (jelly) 2 Tbsp

Biscuits roses de Rheims (cookies) 8 each

(you can substitute ladyfingers etc)

Procedure

1. Sprinkle the raspberries with 2 Tbsp of the sugar and gently stir until the berries begin to render some juice.
2. Whip the egg whites to a stiff peak with adding the remaining 2 Tbsp of sugar after the egg whites are whipped. In a separate bowl whip the marscarpone, fromage blanc, rose water and raspberry confiture and mix well. Add this to the egg white mixture.
3. Mix the champagne and 2 Tbsp of gelee of raspberries. Dip the biscuits quickly in the mixture when you are ready to assemble the tiramisu.
4. To assemble: Place a layer of biscuits on the bottom of the dish, then a layer of the raspberries finally a layer of the cream mixture. Put in the refrigerator for at least 1 hour up to 5 hours. Just before serving garnish with crushed biscuits and powdered sugar.