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Raspberry Tiramisu




Source of Recipe


Wandering & Feasting: A Washington Cookbook


Recipe Introduction


Servings: 8-12


List of Ingredients





4 egg yolks
1/4 cup plus 1 tablespoon granulated sugar, divided
4 tablespoons Marsala wine
2 (8-ounce) containers mascarpone cheese (2 cups)
1/2 cup confectioners' sugar
1 teaspoon vanilla
1 teaspoon almond flavoring
1 cup heavy (whipping) cream
1/2 cup espresso, freshly brewed*
1/2 cup dark rum
1/4 cup Kahlua liqueur
6-10 ounces (about 30) ladyfingers, split (available frozen or fresh in bakery section)
2 cups raspberries (fresh or frozen and thawed)
unsweetened cocoa powder

Recipe



Combine egg yolks with 1/4 cup granulated sugar in top of double boiler, whisk 1 minute. Place over bottom of double boiler with simmering (not boiling) water. Cook over medium or low heat and when mixture becomes warm add Marsala. Whisk mixture constantly until it becomes slightly thickened and reaches 160 degrees. Remove from heat and continue whisking until slightly cooled and set aside.

Beat mascarpone cheese in a medium bowl until smooth. Add confectioners' sugar, vanilla, and almond flavoring and blend together.

In another medium bowl, whip cream until soft peaks form. Blend whipped cream into mascarpone cheese mixture. Whisk again until still peaks form.

Combine espresso, remaining 1 tablespoon granulated sugar, rum, and Kahlua ini small bowl.

To assemble: Place half of the ladyfingers in a 9x13-inch flat pan. Drizzle with 1/2 espresso mixture. Spread 1/2 mascarpone mixture in pan, then all the egg mixture. Cover with remaining ladyfingers, drizzle with rest of espresso mixture, and sprinkle with raspberries. Spread remaining mascarpone cheese mixture over. Sift cocoa powder evenly top. Cover with plastic wrap and refrigerate for at least 5 hours and up to 3 days.

*If an espresso machine is unavailable, use powdered espresso and boiling water to make 1/2 cup.