Description
A crisp rolled tuile cookie filled with smooth vanilla bean cream, elegantly topped with fresh raspberries, strawberries, mint, and pistachios – a refined and airy French-style dessert.
Ingredients
Units
Scale
- 1/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 2 egg whites
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup heavy whipping cream
- 1/4 cup mascarpone cheese
- 1 tablespoon powdered sugar
- Seeds from 1/2 vanilla bean or 1/2 tsp vanilla paste
- Fresh raspberries
- Fresh strawberries, sliced
- Chopped pistachios
- Fresh mint leaves
Instructions
- Whisk together flour, powdered sugar, egg whites, melted butter, vanilla extract, and a pinch of salt until smooth.
- Chill the tuile batter for 20 minutes.
- Preheat oven to 350°F (175°C).
- Spread batter into thin rectangles on a silicone baking mat.
- Bake for 6–8 minutes or until golden around the edges.
- While still warm, roll each tuile around a handle or tube mold to form a cylinder. Let cool and harden.
- Beat heavy whipping cream, mascarpone, powdered sugar, and vanilla seeds until soft peaks form.
- Pipe the vanilla cream into the cooled tuile rolls.
- Garnish with fresh raspberries, strawberries, mint leaves, and chopped pistachios.
- Serve immediately.
Notes
- Work quickly when rolling the tuiles; they harden fast once out of the oven.
- Chill the filling slightly if it becomes too soft to pipe.
- Serve immediately to maintain the crisp texture of the tuiles.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 10g
- Sodium: 25mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
