Monday, August 4, 2008

Raspberry Tiramisu

I watched Giada De Laurentiis prepare this recipe on TV, and since I love tiramisu and have never seen it prepared with raspberries I had to give it a try.

This is very fast to make and has a great presentation. It's also a heavenly dessert, and here are some pointers.

Use soft ladyfingers, the hard ones would need to be soaked. And it takes some time for the ladyfingers to absorb the flavors, so prepare it about 6-7 hours ahead. It can stay overnight.

But it doesn't make great leftovers, they can get too soggy. So you can halve the recipe if you don't need to prepare it for 8, and they do look great if you put them in individual bowls.

The taste of Grand Marnier can be overpowering, so you can use less alcohol if you prefer. You can also use Chambord instead of the Grand Marnier.

You can also use strawberries instead of raspberries, the taste is completely different, but it's still superb.



1 cup seedless raspberry jam
6 tablespoons orange liqueur (recommended: Grand Marnier)
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
Confectioners' sugar, for serving

Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.

Dust with the confectioners' sugar and serve.

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