Raspberry Tiramisu 2
Total Time: 3 hr 20 min
Prep 20 min
Inactive 3 hr 0 min
Yield: 8 to 12 servings
Ingredients
1 cup seedless raspberry jam
6 tablespoons orange liqueur (recommended: Grand Marnier)
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch
pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
Confectioners' sugar, for serving
Directions
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large
bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in
another large bowl until soft peaks form. Using a large rubber spatula, stir
1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the
remaining whipped cream into the mascarpone mixture.
Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative
serving dish with half of the ladyfingers. Spread half of the jam mixture over
the ladyfingers. Spread half of the mascarpone mixture over the jam mixture,
then cover with half of the fresh raspberries. Repeat layering with the
remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover
and refrigerate at least 3 hours or overnight.
Dust with the confectioners' sugar and serve.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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