RASPBERRY TIRAMISU
A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.
Provided by DENMOZZ
Categories World Cuisine Recipes European Italian
Time 9h30m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1033.3 calories, Carbohydrate 129.4 g, Cholesterol 356.5 mg, Fat 51.2 g, Fiber 7.3 g, Protein 18.2 g, SaturatedFat 25.4 g, Sodium 167.8 mg, Sugar 87.8 g
RASPBERRY TIRAMISU
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
- Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool.
- Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl, combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- Add the remaining 1/4 cup marsala and vanilla to the espresso. Arrange the ladyfingers in a single layer in a 9- by 13-inch pan. Spoon a small amount of the espresso mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semisweet chocolate. Repeat the process two more times.
- Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together.
- To serve, spoon out helpings onto individual plates.
- Cook's Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.
RASPBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- 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.
CHOCOLATE RASPBERRY TIRAMISU
Make and share this Chocolate Raspberry Tiramisu recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place powdered sugar, mascarpone cheese, 1 1/2 tablespoons liqueur, and cream cheese in a large bowl; beat with a mixer at high speed until well blended.
- Brush cut sides of ladyfingers with 2 1/2 tablespoons of liqueur.
- Spread about 1 1/2 tablespoons mascarpone mixture over bottom half of each ladyfinger; cover with tops.
- Arrange 3 filled ladyfingers spoke-like on each of 4 dessert plates. Sprinkle evenly with cocoa.
- Arrange 1/2 cup raspberries over each serving. Garnish with mint sprigs, if desired.
Nutrition Facts : Calories 240.7, Fat 4.5, SaturatedFat 1.8, Cholesterol 125, Sodium 358.7, Carbohydrate 38.9, Fiber 5, Sugar 18.7, Protein 12.8
RASPBERRY TIRAMISU
This is a great twist on the regular tiramisu recipe. It's very easy to prepare, and tastes even better when left to set in the cooler. I like to make a little extra of each of the fillings to ensure that everything is well saturated. I have been known to make several of these in a week's time, and originally got the recipe from Giada De Laurentiis' cookbook "Italian Family Dinners".
Provided by Pikake21
Categories Dessert
Time 3h20m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- 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 a 13 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 just prior to serving.
Nutrition Facts : Calories 546.7, Fat 19.9, SaturatedFat 10.9, Cholesterol 241.7, Sodium 108.4, Carbohydrate 86.1, Fiber 6.1, Sugar 50.8, Protein 7.4
WHITE CHOCOLATE-RASPBERRY TIRAMISU
Try our simple and elegant White Chocolate-Raspberry Tiramisu! Fresh raspberries, COOL WHIP and chocolate make White Chocolate-Raspberry Tiramisu sweet.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Beat Neufchatel, melted chocolate and sugar in large bowl with mixer until blended. Gradually beat in milk. Gently stir in 1 cup COOL WHIP and 1/2 cup raspberries.
- Arrange 13 cookies in single layer on bottom of 8-inch square pan; drizzle with half the coffee. Cover with half the Neufchatel mixture. Repeat all layers. Refrigerate 8 hours.
- Spread dessert with remaining COOL WHIP and top with remaining raspberries just before serving.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 18 g, Protein 4 g
RASPBERRY TIRAMISU
Quick and simple to make, this tiramisu is perfect as an indulgent centerpiece
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for another 1 min until cool.
- In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
- Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hrs.
- Dust the tiramisu with icing sugar just before serving in big bowls.
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