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Raspberry Tiramusu Recipe
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Raspberry Tiramusu

1 1/4 C. sugar
1/3 C. hot water
1/2 C. cold water
4 T. Triple Sec or other orange flavored liqueur
14 oz. ladyfingers
16 oz. fresh or frozen raspberries, thawed
4 eggs separated
1/2 t. vanilla
1 lb. Mascarpone cheese
4 oz. semisweet chocolate
3 T. toasted sliced almonds

Stir 1/4 cup of the sugar into the hot water until completely dissolved, then stir in the cold water and orange liqueur. Lay the ladyfingers out on a baking sheet and brush both sides with the orange liqueur syrup. They should be moist on the outside but still crunchy on the inside. Place the raspberries in a medium bowl and stir in 1/4 cup of the remaining sugar. Set aside.

In a large bowl, beat the egg yolks, 6 tablespoons of the remaining sugar and the vanilla with an electric mixer until the mixture is thick enough to form a long ribbon when you lift the beaters, about 5 minutes. Add the Mascarpone cheese, beat for 3 minutes then set aside.

Clean the beaters of the electric mixer carefully and in a clean bowl, beat the egg whites until soft peaks form, 3 - 4 minutes. Add the remaining 6 tablespoons of sugar and beat until they form stiff peaks and have a glossy finish, about 1 - 2 minutes longer. Fold the beaten egg whites into the Mascarpone mixture, 1/3 at a time. Make sure you fold the egg whites in completely to avoid the coarse texture, but don't overmix or you'll lose the lightness.

Cover the bottom of a 7 x 11 inch baking dish with a single layer of the soaked ladyfingers. Cut the remaining ladyfingers in half and stand up around the edges of the dish. Spread the raspberries, 1/2 of the cheese mixture, the grated chocolate and the remaining 1/2 of the cheese mixture. Sprinkle the toasted almonds over the top.

Lightly cover the dish with plastic wrap and refrigerate for 4 hours or overnight.

Serve chilled.


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