My elder son loves tiramisu, but my younger son is not so keen on coffee desserts…so I was browsing creative tiramisu recipes and came upon this Giada de Laurentiis recipe for raspberry tiramisu. I didn’t have the exact quantities she used, so I made mine with a bit less mascarpone, and changed a few other small details, but it is sublime!
Simply divine…served on a posy plate from the Big Arrow – Maia Ming collection.
Here is a link to Giada de Laurentis’ recipe and mine is below.
(slight variation with less mascarpone)
1 cup raspberry jam
6 tablespoons orange liqueur (I used Cointreau)
250 grams mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers (I didn’t cut mine, just broke a couple to fit the pan)
2 baskets fresh raspberries
Confectioners’ sugar, for serving
Blend the jam and orange liqueur in a small bowl.
Using an electric mixer, beat the cream, sugar, and vanilla in a large bowl until soft peaks form. Mix the mascarpone into the whipped cream until smooth.
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 repeat layering with the remaining ladyfingers, jam mixture, and mascarpone mixture. Place fresh raspberries on top. Cover and refrigerate at least 3 hours or overnight.
Serve with tea and a kitty cat! My cat was very interested in the mascarpone 🙂
Red Bulb teaset and Eva plate, available at http://etsy.me/2ziNbez
Invite your kitty to tea!