Tiramisu: Raspberry Tiramisu | Submitted By: DENMOZZ

1 pound fresh or frozen raspberries6 tablespoons white sugar1 cup white sugar1/3 cup hot water1/4 cup brandy-based orange liqueur (such as Grand Marnier®)1/2 cup cold water4 egg yolks6 tablespoons white sugar1 pound mascarpone cheese4 egg whites6 tablespoons white sugar1/2 teaspoon vanilla extract12 ounces ladyfingers4 ounces grated semisweet chocolate3 tablespoons sliced almonds, toastedIn 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. 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. Amount Per Serving  Calories: 1033 | Total Fat: 51.2g | Cholesterol: 356mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 1033

Total Fat: 51.2gCholesterol: 356mgSodium: 168mgTotal Carbs: 129.4g    Dietary Fiber: 7.3gProtein: 18.2g VIEW DETAILED NUTRITION
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Reviewed on Feb. 27, 2005 by Morena    An absolutely delicious spin on traditional tiramisú, ideal for summer; I made 1 1/2 times the amount for a party, and it disappeared. I used the best raspberries I could lay my hands on, and they lifted the dessert into another realm altogether. One hint though? As much as I love chocolate, in my opinion, this doesn't need it. And it was nothing to do with the quality of the chocolate I used - I just think it adds nothing to it, and the next times I make it will be without it. JSPAHN, maybe you haven't had tiramisú before, because it's quite clearly not baked; the way I see it, you're going to die anyway from all that creamy richness so you might as well not worry, but if the thought of uncooked eggs makes you nervous, there are plenty of recipes out there for tiramisú featuring a cooked sabayon (egg yolk mixture) and Italian or Swiss (ie. cooked) meringue. Just be forewarned that you will be sacrificing some creaminess. Was this review helpful? [ YES ]
12 users found this review helpful An absolutely delicious spin on traditional tiramisú, ideal for summer; I made 1 1/2 times... This twist on a classic is a very delicate dessert. I changed it a very little bit, by layering 1 layer of ladyfingers soaked in the syrup, 1 layer of the mascarpone mixture, 1/2 of the fruit (I used thawed frozen mixed berries), 1 more layer of soaked ladyfingers, remaining berries and remaining mascarpone mixture. I dusted this all with cocoa powder and sprinkled a little chopped caramelized peanuts. Delicious, but I'll give a try to the recipe as described in the recipe. From coming back from shopping to cleaning dishes, it only took 20 minutes! Oh, and, yes, it yields more than 6 servings (I'd say 8-10). Was this review helpful? [ YES ]
8 users found this review helpful This twist on a classic is a very delicate dessert. I changed it a very little bit, by...

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