LOCATION: Recipes >> Tiramisu Recipes >> Raspberry Tiramisu
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Raspberry Tiramisu
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2 package (10 oz) frozen unsweetened raspberries
1 lb mascarpone
1/2 cup granulated sugar
2 egg yolks
1/4 cup brandy
1 tablespoon lemon juice
1 1/2 teaspoons vanilla extract
1 1/2 cups whipping cream
2 pkgs small soft ladyfingers, halved
1 tablespoon unsweetened cocoa powder
chocolate decorations
1/2 cup fresh raspberries
In colander set over bowl, thaw raspberries, reserving juice, set
aside. In large bowl, beat mascarpone with sugar. In separate bowl
set over hot (not boiling) water, beat egg yolks with clean beaters
for 5 minutes or until pale and thickened, beat into mascarpone
mixture. Stir in brandy, lemon juice and vanilla. Whip 1/2 cup of
the cream, fold into mascarpone mixture.
Line bottom of 8-cup trifle bowl with 12 ladyfinger halves, brush
with about 3 tablespoons reserved raspberry juice. Spread with
one-quarter of the mascarpone mixture. Sift 1 teaspoon of the cocoa
over the top. Sprinkle with one-third of the thawed raspberries,
pressing some against glass to show through. Repeat mascarpone,
cocoa and raspberry layers twice. Line bowl with remaining twelve
ladyfinger halves, brush with juice and top with remaining mascarpone
mixture. Cover lightly and refrigerate for at least 4 hours or
overnight.
Whip remaining 1 cup cream, mound over trifle, leaving rim of
mascarpone mixture visible. Dust entire surface with more sifted
cocoa powder. Garnish surface with chocolate decorations, fresh
raspberries, gold dragees and rose geranium leaves, if desired.
Chocolate decorations may be made by melting semi-sweet chocolate
and piping decorations in star, Christmas tree or holly leaf shapes
onto waxed paper, cooling and using as decoration. Alternatively
shaved dark chocolate may be used.
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