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Category: Desserts
Prep Time: Cook Time: Total Time:
1 1/2 cups Mascarpone cheese
4 large egg yolks
1/2 cup plus 1 tablespoon granulated sugar
1/2 cup Kahlua liqueur
1/2 cup heavy cream
1/3 cup strong brewed coffee
1 cup whole milk
36 ladyfinger biscuits
1 cup fresh raspberries
1/4 cup cocoa powder
Chocolate sticks for garnish
Raspberry sauce, optional
With a fork, stir the mascarpone until softened, reserve. Bring 1 inch of water to simmer in a wide saucepan, adjust the heat so that the water is at a bare simmer.
In a large heatproof mixing bowl that can sit on the saucepan, combine the egg yolks and sugar. With an electric mixer, beat on high speed until pale in color, about 3 minutes, stopping 2 or 3 times to scrape down the sides of the bowl. Set the bowl over simmering water and whisk constantly until the mixture is lemony looking and tripled in volume. Keep the mixture over the simmering water as you whisk.
Remove from the heat and whisk until cool. Add the mascarpone and 1/4 cup Kahlua; whisk until well blended.
In a chilled mixing bowl, whip the heavy cream until stiff but still glossy. Fold the whipping cream into the mascarpone mixture.
In a medium bowl, combine the remaining 1/4 cup Kahlua, coffee, and milk. Dip each ladyfinger in the liquid and use 1/3 of them to line an 8-inch oval pan.
Spread 1/3 of the mascarpone mixture over the biscuits and top with another layer of biscuits; press down lightly. Layer another 1/3 of the mascarpone mixture on top and sprinkle with raspberries, letting them sink in.
Top with the remaining mascarpone mixture and biscuits. Cover with plastic wrap and chill in the refrigerator for 2 hours until set. Place the cocoa powder in a medium sieve and sprinkle it over the top. Garnish with chocolate sticks. Cut into wedges and serve with raspberry sauce, if desired. Serves 6
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RASPBERRY TIRAMISU
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 1/2 cups Mascarpone cheese
4 large egg yolks
1/2 cup plus 1 tablespoon granulated sugar
1/2 cup Kahlua liqueur
1/2 cup heavy cream
1/3 cup strong brewed coffee
1 cup whole milk
36 ladyfinger biscuits
1 cup fresh raspberries
1/4 cup cocoa powder
Chocolate sticks for garnish
Raspberry sauce, optional
With a fork, stir the mascarpone until softened, reserve. Bring 1 inch of water to simmer in a wide saucepan, adjust the heat so that the water is at a bare simmer.
In a large heatproof mixing bowl that can sit on the saucepan, combine the egg yolks and sugar. With an electric mixer, beat on high speed until pale in color, about 3 minutes, stopping 2 or 3 times to scrape down the sides of the bowl. Set the bowl over simmering water and whisk constantly until the mixture is lemony looking and tripled in volume. Keep the mixture over the simmering water as you whisk.
Remove from the heat and whisk until cool. Add the mascarpone and 1/4 cup Kahlua; whisk until well blended.
In a chilled mixing bowl, whip the heavy cream until stiff but still glossy. Fold the whipping cream into the mascarpone mixture.
In a medium bowl, combine the remaining 1/4 cup Kahlua, coffee, and milk. Dip each ladyfinger in the liquid and use 1/3 of them to line an 8-inch oval pan.
Spread 1/3 of the mascarpone mixture over the biscuits and top with another layer of biscuits; press down lightly. Layer another 1/3 of the mascarpone mixture on top and sprinkle with raspberries, letting them sink in.
Top with the remaining mascarpone mixture and biscuits. Cover with plastic wrap and chill in the refrigerator for 2 hours until set. Place the cocoa powder in a medium sieve and sprinkle it over the top. Garnish with chocolate sticks. Cut into wedges and serve with raspberry sauce, if desired. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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