Black forest

fluffy raspberry

  • 500 g raspberry puree
  • 50 g mineral water
  • 100 g sugar
  • 30 g Instagel

Make a syrup by boiling the water and the sugar together and then cooling. When the syrup is cool, mix with the raspberry purée and the Instagel and whizz in the food processor before placing in the refrigerator for one hour. Beat for 15 minutes and fill 1 cm moulds, then freeze. Fill quenelle shaped moulds with the fluffy raspberry mixture for decorating the cake.

chocolate daquoise

  • 280 g egg white
  • 5 g cream of tartar
  • 120 g sugar
  • 70 g almond powder
  • 200 g Maragda

Beat the eggs with the albumen and add the sugar at the end of the beating process. Mix in the dark chocolate couverture melted at 50 ºC and then add the almond flour, mixing gently. Form 16 cm circles. Bake at 190 ºC for 6 minutes. Fill quenelle shaped moulds with the fluffy raspberry mixture for decorating the cake.

whipped Maragda truffle with cherries

  • 300 g cream
  • 50 g liquid glucose
  • 50 g sugar
  • 300 g Maragda
  • 700 g half whipped cream 35%

Boil the cream with the glucose and the sugar. Pour over the couverture and emulsify with the help of a food processor. When the mixture reaches 35 ºC mix in the semi-whipped cream and mix gently; use immediately. Once placed in the rings, add 15 whole Griottine cherries.

kirsh and tahiti vanilla bavaroise

  • 3250 g cream
  • 2 pod(s) Tahitian vanilla
  • 24 g gelatin leaves
  • 560 g meringue (330 g sugar-250 g egg whites)
  • 1100 g half whipped cream 35%
  • 130 g Kirsch

Infuse the first batch of cream with the vanilla. Add the gelatine paste and heat both ingredients together to 30 ºC, then add the meringue, the semi-whipped cream and lastly the kirsh.

glazed 22

  • 233 g dextrose
  • 85 g mineral water
  • 400 g cream
  • 330 g sugar
  • 40 g powdered milk
  • 200 g Cocoa powder Selección 22
  • 16 g gelatin leaves
  • 40% neutral icing
  • 130 g Kirsch

Heat the dextrose, the mineral water and the cream together. When the temperature reaches 40 ºC add the sugar and the powdered milk and bring the mixture to the boil. Add the cocoa powder and beat until smooth with a food processor. Strain and add 40% of the total weight in neutral shine. Allow to cool overnight and the following day, extract the air and glaze at 37 ºC.


Place one cm of Kirsh and Tahiti vanilla bavaroise in silicon moulds, add the fluffy raspberry, followed by a little more bavaroise, the truffle interior with cherries and the chocolate daquoise sponge cake. Press everything down and deep freeze. Glaze with the dark chocolate glaze, decorate with a quenelle of fluffy raspberry and mark with a cutter lightly coated with white food colouring mixed with alcohol.