Raspberry Tiramisu

Name: Raspberry Tiramisu
Ingredients: 1 pound fresh or frozen raspberries; 6 tablespoons white sugar; 1 cup white sugar; 1/3 cup hot water; 1/4 cup brandy-based orange liqueur (such as Grand Marnier(R)); 1/2 cup cold water; 4 egg yolks; 6 tablespoons white sugar; 1 pound mascarpone cheese; 4 egg whites; 6 tablespoons white sugar; 1/2 teaspoon vanilla extract; 12 ounces ladyfingers; 4 ounces grated semisweet chocolate; 3 tablespoons sliced almonds, toasted

15 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.