Raspberry Marly ***

Name: Raspberry Marly *** (Marly aux Framboises)
Prep time: 1 h
Cook time: 12 min
Total time: 2 h 42 min
Yield: Serves 4
Cuisine: French
Ingredients: 1¾ oz. (50 g) marzipan; Edible pink velvet spray; ½ quantity (5¾ oz./160 g) raspberry coulis; 2½ oz. (70 g) fresh raspberries, washed and dried; 1½ tbsp (25 ml) simple syrup; 1 tsp (5 ml) raspberry brandy; Fresh raspberries; Raspberry glaze; ¼ Bourbon Madagascar vanilla bean, split lengthwise; ⅓ oz. (10 g) unsweetened raspberry puree; 3½ oz. (100 g) pastry cream; 1½ tsp (8 ml) raspberry brandy; 2 × 4½-in. (12-cm) round ladyfinger layers, ½ in. (1 cm) thick, made using ½ quantity (9¾ oz./275 g) ladyfinger sponge batter; Confectioners’ sugar, for dusting; 2 tsp (10 ml) water; 5¼ oz. (150 g) plain buttercream, at room temperature; 1 tsp (5 g) butter, melted and cooled

Marly aux Framboises

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Raspberry syrup

1½ tbsp (25 ml) simple syrup
2 tsp (

Europe
France
Cake
Vegetarian
Mediterranean

Method

To prepare the raspberry syrup, whisk together the simple syrup, water, and raspberry brandy. Pour over the raspberry puree, then whisk to combine. Keep chilled.
To prepare the mousseline cream, scrape the seeds of the vanilla bean into the pastry cream and add the raspberry brandy. Whisk until smooth. Whisk in the buttercream and melted butter until smooth. Tr