Mascarpone cheese for filling
6 cups of fresh raspberries
2 tablespoons of rum
1 tablespoon of grated orange peel
3/4 cup of granulated sugar
Omelette eggs
6 large eggs
2 tablespoons of granulated sugar
1 teaspoon of active dry yeast
Butter for greasing the pan
To dust with
2 tablespoons of confectioner's sugar
Mascarpone cheese for filling
6 cups of fresh raspberries
2 tablespoons of rum
1 tablespoon of grated orange peel
3/4 cup of granulated sugar
Omelette eggs
6 large eggs
2 tablespoons of granulated sugar
1 teaspoon of active dry yeast
Butter for greasing the pan
To dust with
2 tablespoons of confectioner's sugar
Filling preparation
1 Cut the raspberries into quarters to obtain 2 cups
Pit the berries and place them in a bowl
Add the rum, grated orange peel, and 1/4 cup of granulated sugar. Reserve
2 In a medium pan, combine the remaining raspberries and granulated sugar
Bring to a simmer over medium heat, stirring occasionally, until the fruit is tender
Cook for 5 minutes or until the berries are soft
Remove from heat and strain through a fine-mesh sieve to obtain a puree
Let cool
Omelette preparation
1 Beat the eggs with granulated sugar in a blender until smooth
Add the active dry yeast and blend well
2 Butter a 21-centimeter non-stick skillet over low heat
Pour in one-quarter of the egg mixture, cover, and cook for 6 minutes or until the bottom is golden brown
Place one-fourth of the reserved raspberries on top, fold the omelette in half, and transfer to a plate. Reserve
3 Repeat the process with the remaining eggs and raspberries
To serve, place the raspberry puree in individual plates and arrange the omelette on top
Dust with confectioner's sugar and serve immediately.
