Raspberry Tiramisu
Cook 10 minutes Assemble 20 minutes Chill 2 hours Eat 2:30
Tiramisu is a special dessert to make for a special occasion. Add some raspberries to it and you are ready for Valentine’s Day or another holiday that calls for a little splash of red.
I prepared two small dishes of Raspberry Tiramisu along with a single Gluten Free version for our Christmas celebration this year. I served one dish for Christmas Eve and had the second ready for Christmas Day. This was great planning on my part. I love when I can get a “2 for 1” with no extra effort on my part. Another Fresh Food in a Flash tip when you have two events close together!
Once you have all your ingredients “mise en place”, Raspberry Tiramisu is not only easy to make, it is fun. A trip to the grocery store for specialty ingredients will be needed – ladyfingers, mascarpone cheese, whipping cream and fresh raspberries. Feel free to improvise with whatever fresh berries or fruit you have available. Otherwise, most everything will already be in your pantry. If you are a morning coffee drinker, make a couple extra cups to have ready when you begin.
Zabaglione looks like custard and is flavored with a sweet Marsala wine.
The first step is to make or cook the Italian Zabaglione. You need a double boiler or a metal bowl that you can sit on top of a saucepan. After it gets thick like this, you will stir in the mascarpone cheese until it is smooth.
Arrange all your ingredients before assembling.
After gently folding the whipped cream into the Zabaglione, arrange all your ingredients close by. Your 9 x 13 dish or two 6 x 9 dishes like I used, the coffee, raspberries, ladyfingers and cocoa powder with a small wire strainer.
It’s child’s play to dip the ladyfingers into the coffee and then arrange them in your dish.
Then, dip the ladyfingers for a few seconds in the coffee and place them in the bottom of the dish, arranging them. I placed 8 ladyfingers in a row in each of the two dishes.
The raspberries make the Tiramisu more festive.
Arrange the raspberries next to the ladyfingers to create a pretty symmetrical look.
Half the Zabaglione mixture is spread over the ladyfingers.
Spread half the Zabaglione mixture over the ladyfingers.
Double layer of ladyfingers is the “cake” of the Tiramisu.
Repeat with 8 more ladyfingers and raspberries in each dish. Spread the remaining Zabaglione mixture over the second layer.
The Raspberry Tiramisu is dusted with cocoa powder.
Dust the Raspberry Tiramisu with the cocoa powder as your final step and refrigerate for at least two hours, to play it safe. I like to make a festive dessert like this in the morning so I can get it in the refrigerator, out of the way and get focused on the other dishes I will be making.
Gluten Free Raspberry Tiramisu
I had one guest who was gluten free, so I knew I couldn’t serve the ladyfingers to him. I had a meringue kiss in my pantry, so I soaked it in the coffee and made this beautiful Raspberry Tiramisu parfait.
Raspberry Tiramisu
Tiramisu is often translated to “pick me up”, due to the espresso contained in the dessert. However, at the end of a nice dinner party, your guests may prefer to drink decaf coffee. So I have decided to make my Tiramisu with decaf coffee instead of espresso. A spoiler, you may say, but you get to decide.
2 1/2 cups coffee, decaf or regular
1/2 cup sugar
1/3 cup Marsala wine
4 large egg yolks
16 ounces mascarpone cheese
1 1/4 cup heavy (whipping) cream
32 crisp ladyfingers*
3 pints raspberries
2 Tablespoons cocoa powder
1. Brew coffee and set aside.
2. Boil water in a saucepan. Turn the heat to low and then in a metal bowl or top of a double boiler, combine the sugar, Marsala and egg yolks and whisk together constantly over the saucepan. Whisk until the yolks are pale and thick. This will mean that the egg yolks have cooked. Then mix in the mascarpone until smooth. Now you have an Italian Zabaglione.
3. In a separate bowl, whip the cream until stiff. Add the Zabaglione into the whipped cream along the side of the bowl and gently fold the two together with a rubber spatula, being careful not to deflate the cream.
4. To assemble, have the coffee ready in a flat pan or dish, a 9 x 13 dish or two smaller 6 x 9 dishes for your final product, the raspberries, the ladyfingers, the Zabaglione and the cocoa powder with a small wire strainer.
5. Dip the ladyfingers for a few seconds in the coffee and place them in the bottom of the dish, arranging them. 16 in the bottom of a 9 x 13 pan or 8 ladyfingers in a row in each of the two smaller dishes. Arrange the raspberries next to the ladyfingers to create a pretty symmetrical look.
6. Spread half the Zabaglione mixture over the ladyfingers. Repeat with 16 or 8 more ladyfingers and raspberries. Spread the remaining Zabaglione mixture over the second layer. Dust with the cocoa powder and refrigerate for at least two hours.
Servings: 12 449 calories per serving
Raspberry Tiramisu
Ingredients
- 2 1/2 cups coffee decaf or regular
- 1/2 cup sugar
- 1/3 cup Marsala wine
- 4 large egg yolks
- 16 ounces mascarpone cheese
- 1 1/4 cup heavy whipping cream
- 32 crisp ladyfingers*
- 3 pints raspberries
- 2 Tablespoons cocoa powder
Instructions
- Brew coffee and set aside.
- Boil water in a saucepan. Turn the heat to low and then in a metal bowl or top of a double boiler, combine the sugar, Marsala and egg yolks and whisk together constantly over the saucepan. Whisk until the yolks are pale and thick. This will mean that the egg yolks have cooked. Then mix in the mascarpone until smooth. Now you have an Italian Zabaglione.
- In a separate bowl, whip the cream until stiff. Add the Zabaglione into the whipped cream along the side of the bowl and gently fold the two together with a rubber spatula, being careful not to deflate the cream.
- To assemble, have the coffee ready in a flat pan or dish, a 9 x 13 dish or two smaller 6 x 9 dishes for your final product, the raspberries, the ladyfingers, the Zabaglione and the cocoa powder with a small wire strainer.
- Dip the ladyfingers for a few seconds in the coffee and place them in the bottom of the dish, arranging them. 16 in the bottom of a 9 x 13 pan or 8 ladyfingers in a row in each of the two smaller dishes. Arrange the raspberries next to the ladyfingers to create a pretty symmetrical look.
- Spread half the Zabaglione mixture over the ladyfingers. Repeat with 16 or 8 more ladyfingers and raspberries. Spread the remaining Zabaglione mixture over the second layer. Dust with the cocoa powder and refrigerate for at least two hours.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
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