Raspberry Tiramisu
Description
A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.
Ingredients
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1 pound fresh or frozen raspberries
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6 tablespoons white sugar
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1 cup white sugar
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1/3 cup hot water
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1/4 cup brandy-based orange liqueur (such as Grand Marnier®)
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1/2 cup cold water
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4 egg yolks
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6 tablespoons white sugar
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1 pound mascarpone cheese
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4 egg whites
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6 tablespoons white sugar
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1/2 teaspoon vanilla extract
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12 ounces ladyfingers
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4 ounces grated semisweet chocolate
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3 tablespoons sliced almonds, toasted
Directions
1
In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
2
Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
3
Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.