Saturday, April 11, 2009

Raspberry Tiramisu


  • 1 pound fresh or frozen raspberries
  • 6 tablespoons sugar
  • 1 cup sugar
  • 1/3 cup hot water
  • 4 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
  • 1/2 cup cold water
  • 4 egg yolks
  • 6 tablespoons sugar
  • 1 pound mascarpone cheese
  • 4 egg whites
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 12 ounces ladyfingers
  • 4 ounces grated semisweet chocolate
  • 3 tablespoons sliced almonds, toasted
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.
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.javascript:void(0)
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.

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