Skip to content
METROMETRO

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Brioche Bread Tiramisu with Berries https://www.metro.ca/userfiles/image/recipes/tiramisu-pain-brioche-petits-fruit-11483.jpg PT30M PT30M PT5H00M
Preheat the oven to 400°F.Slice the 2 brioche breads crosswise and then into 10 strips. You should get about 20 sticks.Divide them on to a baking sheet lined with parchment paper. Set aside.Combine the egg and milk in a bowl.Brush the egg wash onto the sticks and coat them in icing sugar.Bake in the oven for about 30 minutes or until they are golden and crispy.Let cool completely before using them.Strawberry and raspberry coulis :Combine the raspberries, strawberries, white sugar, and water in a pot.Bring to a boil and simmer on low for about 5 minutes.Reduce the mixture into a puree using a hand mixer. Strain through a sieve to get a smooth texture.Set aside in the fridge.Ricotta cream :Combine the ricotta and cream cheese in a bowl.Add the sugar and vanilla extract and whisk using a hand mixer until you get a smooth, fluffy cream. Set aside.Assembly :Sprinkle the icing sugar over a rectangular container using a sieve.Dip each grilled brioche bread stick in the raspberry and strawberry coulis and let them soak for a moment.Place 10 brioche bread sticks in the container, making sure they are squeezed tight next to each other.Pour half of the ricotta cream on top of the brioche bread sticks.Add half of the fresh berries.Repeat steps 3, 4, and 5.Cool in the fridge for at least 4 hours before serving.
4
3 4 5 1
brioche bread croutons: 2 Première Moisson small croissant bun 1 egg 1 tablespoon (15 ml) milk 1/4 cup (60 ml) white sugar strawberry and raspberry coulis : 1/2 cup (125 ml) raspberries, fresh or frozen 1/2 cup (125 ml) strawberries, fresh or frozen 2 tablespoons (30 ml) white sugar 1/4 cup (60 ml) water Ricotta Cream 1 cup (250 ml) ricotta 1 cup (250 ml) cream cheese at room temperature 1/3 cup (80 ml) white sugar 2 teaspoons (10 ml) vanilla extract 1 cup (250 ml) fresh berries (sliced strawberries, raspberries, blueberries) 1 tablespoon (15 ml) icing sugar
Brioche Bread Tiramisu with Berries

Brioche Bread Tiramisu with Berries

Rate this recipe
4 Votes
4
Desserts
0:30
Preparation
0:30
COOKING
5:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • brioche bread croutons:
  • 2
    Première Moisson small croissant bun
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES MINI BRIOCHE BUNS 480 g

    IRRESISTIBLES MINI BRIOCHE BUNS 480 g

    $4.99 ea.


  • 1
    egg
  • 1 tablespoon
    (15 ml)
    milk
    You might like:

    Flyer Deals  (3)
    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

    $2.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

    $2.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

    $2.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 1/4 cup
    (60 ml)
    white sugar

  • strawberry and raspberry coulis :
  • 1/2 cup
    (125 ml)
    raspberries, fresh or frozen
    You might like:

    Flyer Deals  (2)
    RASPBERRIES OR GOLDENBERRIES

    RASPBERRIES OR GOLDENBERRIES

    $3.99 ea.

    170 g PRODUCT OF U.S.A. OR MEXICO or 200 g PRODUCT OF COLOMBIA


    RASPBERRIES OR GOLDENBERRIES

    RASPBERRIES OR GOLDENBERRIES

    $3.99 ea.

    170 g PRODUCT OF U.S.A. OR MEXICO or 200 g PRODUCT OF COLOMBIA


  • 1/2 cup
    (125 ml)
    strawberries, fresh or frozen
  • 2 tablespoons
    (30 ml)
    white sugar
  • 1/4 cup
    (60 ml)
    water
    You might like:

    Flyer Deals  (2)
    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    2 for/ $7.00

    24 X 500 ml OR 12 X 355 ml SELECTED VARIETIES


    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    ESKA NATURAL SPRING WATER OR SELECTION SPARKLING WATER

    2 for/ $7.00

    24 X 500 ml OR 12 X 355 ml SELECTED VARIETIES



  • Ricotta Cream
  • 1 cup
    (250 ml)
    ricotta
    You might like:

    Flyer Deal  (1)
    TRE STELLE RICOTTA OR BOCCONCINI

    TRE STELLE RICOTTA OR BOCCONCINI

    $7.99 ea.

    200 - 475 g SELECTED VARIETIES


  • 1 cup
    (250 ml)
    cream cheese at room temperature
  • 1/3 cup
    (80 ml)
    white sugar
  • 2 teaspoons
    (10 ml)
    vanilla extract
  • 1 cup
    (250 ml)
    fresh berries (sliced strawberries, raspberries, blueberries)
    You might like:

    Flyer Deals  (2)
    RASPBERRIES OR GOLDENBERRIES

    RASPBERRIES OR GOLDENBERRIES

    $3.99 ea.

    170 g PRODUCT OF U.S.A. OR MEXICO or 200 g PRODUCT OF COLOMBIA


    RASPBERRIES OR GOLDENBERRIES

    RASPBERRIES OR GOLDENBERRIES

    $3.99 ea.

    170 g PRODUCT OF U.S.A. OR MEXICO or 200 g PRODUCT OF COLOMBIA


  • 1 tablespoon
    (15 ml)
    icing sugar
Imprimer ma sélection

Preparation

Preheat the oven to 400°F.

Slice the 2 brioche breads crosswise and then into 10 strips. You should get about 20 sticks.

Divide them on to a baking sheet lined with parchment paper. Set aside.

Combine the egg and milk in a bowl.

Brush the egg wash onto the sticks and coat them in icing sugar.

Bake in the oven for about 30 minutes or until they are golden and crispy.

Let cool completely before using them.

Strawberry and raspberry coulis :

Combine the raspberries, strawberries, white sugar, and water in a pot.

Bring to a boil and simmer on low for about 5 minutes.

Reduce the mixture into a puree using a hand mixer. Strain through a sieve to get a smooth texture.

Set aside in the fridge.

Ricotta cream :

Combine the ricotta and cream cheese in a bowl.

Add the sugar and vanilla extract and whisk using a hand mixer until you get a smooth, fluffy cream. Set aside.

Assembly :

Sprinkle the icing sugar over a rectangular container using a sieve.

Dip each grilled brioche bread stick in the raspberry and strawberry coulis and let them soak for a moment.

Place 10 brioche bread sticks in the container, making sure they are squeezed tight next to each other.

Pour half of the ricotta cream on top of the brioche bread sticks.

Add half of the fresh berries.

Repeat steps 3, 4, and 5.

Cool in the fridge for at least 4 hours before serving.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.