Description
This Indulgent Gâteau aux Petits Beurre et Framboises is a no-bake, elegant French dessert featuring layers of crisp petits beurre biscuits, fresh raspberries, and a luscious whipped cream and cream cheese mixture. Perfect for celebrations or a refreshing treat, it combines creamy textures and fruity flavors with minimal effort, making it accessible for home cooks who want a sophisticated yet simple dish.
Ingredients
Scale
Biscuits
- 200 grams Petits Beurre Biscuits (Substitution: Use digestive biscuits or graham crackers if petits beurre are unavailable.)
Fruit
- 250 grams Fresh Raspberries (Substitution: Strawberries, blueberries, or a mix of berries can work beautifully as alternatives.)
Cream Mixture
- 300 ml Whipping Cream (Substitution: Coconut cream makes a great dairy-free alternative.)
- 200 grams Cream Cheese (Substitution: Mascarpone or thick Greek yogurt can be used for a similar consistency.)
- 100 grams Powdered Sugar
- 1 teaspoon Vanilla Extract (Opt for high-quality vanilla for the best results.)
Additional
- Milk (for dipping biscuits)
Instructions
- Gather Ingredients: Begin by assembling all the necessary ingredients to ensure a smooth preparation process for your Gâteau aux Petits Beurre et Framboises.
- Prepare Cream Mixture: In a large mixing bowl, whip the whipping cream until soft peaks form, creating a light and airy texture. Gently fold in the softened cream cheese and powdered sugar to achieve a creamy, sweet mixture. Add vanilla extract to enhance the flavor.
- Layer Biscuits and Cream: Pour some milk into a shallow dish. Quickly dip each petits beurre biscuit into the milk just long enough to soften them slightly without becoming soggy. Place the biscuit at the bottom of your serving dish to form the base layer.
- Assemble Layers: Spread a layer of the whipped cream mixture over the biscuit layer, then scatter fresh raspberries evenly on top. Repeat the process by layering more dipped biscuits, cream mixture, and raspberries until all ingredients are used up, finishing with a cream and raspberry topping.
- Chill: Cover the assembled cake tightly with plastic wrap. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the biscuits to soften, resulting in a perfect texture.
- Serve: Once chilled, cut the gâteau into neat squares. Garnish with extra fresh raspberries or a dusting of powdered sugar before serving chilled for a refreshing and indulgent dessert experience.
Notes
- You can substitute petits beurre biscuits with digestive biscuits or graham crackers if unavailable.
- Alternative berries like strawberries or blueberries can be used instead of raspberries.
- For a dairy-free version, replace whipping cream with coconut cream and use dairy-free cream cheese alternatives.
- Avoid soaking the biscuits for too long in milk to prevent sogginess.
- For best flavor, chill the dessert overnight to let layers meld beautifully.
- Use high-quality vanilla extract to enhance the overall taste.
