Tiramisu Part 2

Tiramisu is such a great desert, everyone I know loves it. People are so quick to resist desert, so you need to give them something iresitable! Here is the classic version of tiramisu. To have a really beautiful presentation like the photo, buy a large round cookie cutter to punch individual pieces out, top with strawberries & chocolate shavings.

6 egg yolks

3 tablespoons sugar

1 pound mascarpone cheese

1 1/2 cups strong espresso, cooled

2 teaspoons dark rum

24 packaged ladyfingers

1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.

Raspberry Tiramisu

I have said before that I love when I am emailed for recipe help. This one comes from my newly wed cousin Kristin.

Hi Jessie :)
Do you (or your mom) have a recipe for tiramisu? It is my favorite dessert and I don’t know how to make it! -Kristin

Kristin's email was a tough one to answer because there are so many variations on the classic Italian desert. Today I am going to post Matt's favorite Raspberry Tiramisu, check back tomorrow for the classic.

1 cup seedless raspberry jam

6 tablespoons orange liqueur (I prefer 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

3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)

Powdered sugar, for garnish

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.

(I have this amazing footed bowl I got at Pottery Barn, I have used it as a punch bowl or tiramisu dish, when not in use I throw my wine corks in it!)

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.