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 BITES RECIPE - (4.5/5)
Provided by shauna
Number Of Ingredients 8
Steps:
- Microwave raspberry preserves in a sm. microwave-safe bowl on high for 20 sec. Stir in liqueur. Beat cream cheese & sugar at med speed with an electric mixer till creamy (about 1 min). Beat heavy cream with an electric mixer till soft peaks form. Fold into cream mixture. Spoon into zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (About 1/2" in diameter.) Press 1 ladyfinger half onto bottom of 1 (1 1/2 oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a sm. amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture & cream cheese mixture. Top each glass with 1 raspberry & a sprig of fresh mint. Cover & chill 2 hrs.
RASPBERRY TIRAMISU BITES
This is for southern living and these are perfect for a Christmas party because they look so festive. They are also perfect for a party where all you serve are heavy hors d'oeuvres or finger foods on a buffet, for the dessert portion. The orginal suggestion is to serve them in shot glasses (bought in bulk and clear are not very expensive) but I think they look just as pretty in a wine glass or a martini glass -- you just have to adjust for the larger glass size. This recipe is also good with strawberry preserves (but then it is more strawberry shortcake bites :) ) Also, make sure you get the soft lady fingers -- not the crunchy hard ones :) Cook time is assembly time. Please add 8 shot glasses (clear) to the ingredients list. Zaar does not recognize this food! ;)
Provided by SarahBeth
Categories Dessert
Time 40m
Yield 8 desserts, 8 serving(s)
Number Of Ingredients 7
Steps:
- Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.
- Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).
- Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).
- Press 1 ladyfinger half onto bottom of 1 shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 teaspoons raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass.
- Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture.
- Top each glass with 1 raspberry. Cover and chill 2 hours.
Nutrition Facts : Calories 174.6, Fat 10.2, SaturatedFat 6.1, Cholesterol 72.2, Sodium 55.7, Carbohydrate 18.9, Fiber 0.3, Sugar 12.8, Protein 2.3
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.
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
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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RASPBERRY TIRAMISU - CTV
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- To a blender add the raspberries, sugar, salt, and vanilla. Blend until smooth. Pass through a fine mesh sieve if you prefer not to have the raspberry seeds in your final dessert – personally, I don’t mind them one bit. Set aside.
- Using a bowl and electric mixer, or the bowl of a stand mixer fitted with the whisk attachment, whip the mascarpone and sugar on medium speed until light and fluffy. While mixing, pause and scrape the bowl to make sure all is whipped. Transfer whipped mascarpone to a separate large bowl if you’re using a stand mixer because you’ll need it to whip the cream.
- In a large bowl or using the stand mixer, whip the cream until soft peaks. Tip: Start on low speed to get started, and gradually increase to medium in order to avoid splashing.
- Add half of the whipped cream to the mascarpone and fold with a rubber spatula to incorporate fully. Then add the rest and fold again. Scoop half of the mascarpone mixture back into whichever bowl you used to whip the cream, and add the raspberry puree. Use your spatula to fold and fully incorporate.'
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