Cognac Tartlet with Flambéed Raspberries

For the cognac tartlets with flambéed raspberries, first prepare the sponge cake.

Separate the eggs, beat the yolks with half the sugar until light and fluffy, then beat the egg whites with the remaining sugar until stiff. Fold the flour and the snow into the yolk mixture, spread on a baking tray lined with baking paper and bake at 190° for about 10 minutes. Let cool.

For the patisserie cream, mix well sugar with cornstarch, the yolks and a few tablespoons of milk. Scrape out the vanilla pod and boil the pulp together with the empty pod in the remaining milk. Add the mixture while stirring and bring to the boil briefly. Allow to cool.

For the cognac cream, melt the chocolate in a water bath. Whip the cooled patisserie cream with the melted slightly cooled chocolate and the sugar and stir in the cognac.

To make the tartlets, cut out circles from the sponge cake with a circle cutter (10 cm diameter) and surround them with small cake rings. Pour in the cognaccreme and cover with another sponge cake layer. Place in the refrigerator for at least 4 hours to set. Then brush the outside with whipped cream and sprinkle with chopped pistachios, place some raspberries on top.

For the vanilla foam, whip the cream until stiff. Briefly mix the mascarpone with the sugar and vanilla and carefully fold in the cream. Refrigerate.

For flambéed raspberries, let the sugar caramelize and m

Preparation Tip:

Cognac rolls with flambéed raspberries are a perfect dessert for any occasion.

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