Raspberries are in season! It’s time to be creative and make this fantastic dessert! Tiramisu has many versions and I made this one just for you! Enjoy!


Preparation: 15 min. Refrigerate 3 hours before serving

Serving 6


8.8 oz. Italian mascarpone

4 large eggs, very fresh

3 1/4 oz. sugar + 2 vanilla sugar packages (2 x 0.32 oz.)

18 oz. raspberries, rinsed under cold water and pat dry, crushed with a fork + more for garnish

1 package (5oz.) Meyer lemon cookies (Moravian)


Separate the egg whites from the yolks and place them in the bowl of a stand mixer.

Put the egg yolks in a large bowl. Add the mascarpone and combine until smooth.

Whip the egg whites with the sugar and vanilla sugar until stiff.

Add the egg whites to the mascarpone and egg yolks. Combine all the ingredients.


To finish the dessert, you will need 6 glasses.

Place 3 broken cookies in the bottom of each glass. Add 2 tbsp. of crushed raspberries on top of the cookies. Scoop some tiramisu preparation on top of the raspberries.

Add 3 more broken cookies on top of the tiramisu preparation, cover with crushed raspberries and finish with the mascarpone.

Refrigerate at least 3 hours before serving.

Garnish with fresh raspberries.


Bon Appetit!
















Discover this delicious specialty from the Basque region of France traditionally made with piment d’Espelette, red pepper from this specific area but not easy to find in the US. Piment d’Espelette can be replaced by paprika. This recipe will become your new favorite! Pair with a red wine from the Southwest of France such as Madiran or Cahors. Enjoy!


Preparation: 30 min; cooking time: 1 h 15

Serving 6


1 chicken, cut up or 6 thighs and 6 legs

12 scallions, sliced (discard green stems)

3 garlic cloves, minced

1 green pepper, sliced

2 red peppers, sliced

4 tomatoes, quartered

6 slices of bacon, diced

½ cup dry white wine

3 tbsp. olive oil

1 tbsp. piment d’Espelette or Paprika

1 bouquet garni (thyme, parsley and bay leaf)

Salt and pepper


Season the chicken with piment d’Espelette or paprika, salt and pepper.

Warm the olive oil in a French oven on medium-high heat. Sauté the chicken until golden brown. Remove the chicken from the cast iron pot and set aside on a plate.

Put the garlic, onions and bacon in the French oven and cook 2 minutes, stirring. Add the chicken, peppers and tomatoes. Season with salt and pepper and stir. Pour the white wine, bring to a boil and cook 2 minutes. Reduce the heat to low. Add the bouquet garni. Cover and simmer 1 hour. Stir from time to time.

Serve with white rice.


Bon Appetit!