• Biscuit spoon
• Light raspberry foam
• Gelatine mass 1/6 for light raspberry mousse
• Basic bomber paste for light raspberry mousse
• Raspberry/coffee soaking
• Coffee whipped cream
• Gelatine mass 1/6 for coffee whipped cream
• Sprinkling ground coffee

Whip the egg whites with the first part of sugar to be added in 3 times.
At the same time, whip the yolks with the second part of sugar and blanch well.
Add the flour and starch sifted together in the blanched yolks and then gradually add the whipped whites with a slotted spoon.

BE CAREFUL WITH THE VOLUME NOT TO FALL, the spoon biscuit is a sensitive biscuit.

Then pipe the sheets with a No. 12 piping/nozzle on a silicone sheet or oilcloth baking sheet. Sprinkle twice with icing sugar before baking to make it pearl. Bake at 175°C for 7 minutes.

First make the basic bomb dough (minimum 300g of mass to be whipped), and whip the cream into a foamy texture.

Heat part of the raspberry puree and the granulated sugar to 70°C, add the butter and gelatin mass to melt them. Add the brandy and leave to cool to 23°C. Fill the whole with water (with the evaporation of the raspberry puree cause: the basic toasting).

Loosen the bomb dough with the foamy cream, then gradually pour in the raspberry base in a stream and mix gently. Sink immediately.

Mix the powdered gelatin in cold water with a whisk, leave to set for 20 minutes in the fridge and then melt the whole, taking care not to boil to avoid evaporation.
Let set again in the fridge before using.

Poach the mixture of yolks, eggs, sugar and water at 83°C in a bain-marie. Climb to medium speed. Stop before completely cooling and mix immediately.

Boil together and reserve hot for use.

Heat the cream to 70°C, add the coffee beans off the heat, cover with cling film and let infuse for 20 minutes. Strain and add water, then add the sugar, heat to 50°C to melt the sugar and pour over the mascarpone and coffee extract, then mix.
Cover with cling film and leave in the fridge until ready to use. Perform at least 12 hours before use.

Mix the powdered gelatin in cold water with a whisk, leave to set for 20 minutes in the fridge and then melt the whole, taking care not to boil to avoid evaporation.
Let set again in the fridge before using.

Mix together.

Pipe biscuit rounds (with a 12 diameter tip) of 18 cm in diameter, i.e. 100 g of biscuit. Pipe biscuit sheets in strips for the 5 cm wide by 60 cm long around them, i.e. 145 g per strip.

Pipe the “round openwork” tops with a Saint-Honoré tip, draw 18 cm diameter circles on white parchment sheet with a felt-tip pen, slide it under a silicone sheet and then pipe a silicone sheet, i.e. 80 g per round.

Sprinkle twice with icing sugar before baking.

Let the cookies cool completely then wrap and set aside for the next day.

Assemble the 20 cm diameter circle without plastic wrap inside, then insert the spoon biscuit base and soak in hot syrup.

Pour 125 g of raspberry mousse and add the raspberry confit insert.

Cover with 125 g of coffee whipped cream and finish with 245 g of raspberry mousse.

Place the openwork round of spoon biscuit poached with a Saint-Honoré nozzle on top. Freeze. Poach the rest of the coffee whipped cream, i.e. 75 g in a ball on the middle. Sprinkle the round and top with ground coffee mixture. Finish with the fruit decoration in the middle and gold glitter.