Raspberry Tiramisu Recipe

Summary

Health IndexAverageCuisine
SpecialityMain Ingredient
Interest Group

Ingredients

 Frozen unsweetened raspberries20 Ounce, frozen (Two Packages Of 10 Ounce Each)
 Mascarpone8 Ounce (About 1 Tub)
 Granulated sugar1⁄2 Cup (8 tbs) (Around 125 Milliliter)
 Egg yolks2
 Brandy1⁄4 Cup (4 tbs) (About 50 Milliliter)
 Lemon juice1 Tablespoon (About 15 Milliliter)
 Vanilla1⁄2 Teaspoon (About 7 Milliliter)
 Whipping cream1⁄2 Cup (8 tbs) (About 375 Milliliter)
 Soft ladyfingers14 Ounce, halved (About Two Small Packages Of 7 Ounce Each)
 Unsweetened cocoa powder1 Tablespoon (About 15 Milliliter)
 Chocolate decorations1⁄2 Cup (8 tbs)
 Fresh raspberries1⁄2 Cup (8 tbs) (About 125 Milliliter)

Nutrition Facts

Serving size: Complete recipe

Calories 3135 Calories from Fat 1681

% Daily Value*

Total Fat 185 g283.9%

Saturated Fat 101.6 g508.1%

Trans Fat 0 g

Cholesterol 823.9 mg

Sodium 211.6 mg8.8%

Total Carbohydrates 309 g103.1%

Dietary Fiber 38.9 g155.4%

Sugars 237.8 g

Protein 37 g73.3%

Vitamin A 95% Vitamin C 184.1%

Calcium 70.7% Iron 36.7%

*Based on a 2000 Calorie diet

Directions

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 (125 mL) of the cream; fold into mascarpone mixture.
Line bottom of 8 cup (2 L) glass trifle bowl with 12 ladyfin-ger halves; brush well with about 3 tbsp (50 mL) reserved raspberry juice.
Spread with one quarter of the mascarpone mixture.
Sift 1 tsp (5 mL) of the cocoa over 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 12 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 (250 mL) cream; mound over trifle, leaving rim of mascarpone mixture visible.
Dust rim lightly with mote sifted cocoa powder.
Garnish with chocolate decorations, fresh raspberries, and gold dragees and rose geranium leaves, if desired.
Quantcast