Recipes
Toast the almond powder in a convection oven at 150°C for 15 minutes. Blend the eggs, almonds, powdered sugar, and melted butter in a mixer. Whip the egg whites with the sugar and mix into the previous mixture. Finally, add the sifted flour. Spread 650 g of the mixture onto a 60 x 40 cm baking tray and bake at 200°C for 8 minutes in a convection oven.
Heat the raspberry pulp and frozen whole raspberries with the sugar. Bring to a boil. Add the rehydrated gelatin.
This compote can be replaced with a thick raspberry jam.
Heat 150 g of tiramisù to 40°C and infuse the hibiscus for at least 2 hours at 4°C. Remove the hibiscus infusion, combine with the remaining tiramisù, and whip well in a cold stand mixer. Add the rehydrated gelatin.
Temper the chocolate and cocoa butter. Combine all the ingredients.
Divide the biscuit sheet into two sheets, each 20x60 cm. Spread 350 g of hibiscus cream on each biscuit sheet. Pipe the raspberry compote, using a plain nozzle with a 1 cm diameter, along the 60 cm edge and distribute some peaks across the width of the sheet. Roll the biscuit onto itself. Chill and cut into 2 cm thick slices. Dip half of each slice into the raspberry rocher glaze and decorate with dried hibiscus petals.
