Raspberry Tiramisu

Raspberry Tiramisu

2 package (10 oz) frozen unsweetened raspberries
1 pound mascarpone; or
1 pound cream cheese
1/2 cup granulated sugar
2  egg yolks
1/4 cup brandy
1 tablespoon lemon juice
1 1/2 teaspoons vanilla essence
1 1/2 cups whipping cream
2 packages small soft ladyfingers; halved, or
1  pound cake; thinly sliced
1 tablespoon unsweetened cocoa powder; approximately
1  chocolate decorations
1/2 cup fresh raspberries

In colander set over bowl, thaw raspberries, reserving juice; set aside. In
large bowl, beat mascarpone with sugar. In separate bowl set over hot (not
boiling) water, beat egg yolks with clean beaters for 5 minutes or until
pale and thickened; beat into mascarpone mixture. Stir in brandy, lemon
juice and vanilla. Whip 1/2 cup of the cream; fold into mascarpone mixture.
Line bottom of 8-cup trifle bowl with 12 ladyfinger halves; brush with
about 3 tablespoons reserved raspberry juice. Spread with one-quarter of
the mascarpone mixture. Sift 1 teaspoon of the cocoa over the top. Sprinkle
with one-third of the thawed raspberries, pressing some against glass to
show through.
Repeat mascarpone, cocoa and raspberry layers twice. Line bowl with
remaining twelve ladyfinger halves; brush with juice and top with remaining
mascarpone mixture. Cover lightly and refrigerate for at least 4 hours or
overnight.
Whip remaining 1 cup cream; mound over trifle, leaving rim of mascarpone
mixture visible. Dust entire surface with more sifted cocoa powder. Garnish
surface with chocolate decorations, fresh raspberries, gold dragees and
rose geranium leaves, if desired.

Note. Chocolate decorations may be made by melting semi sweet chocolate and
piping decorations in star, Christmas tree or holly leaf shapes onto waxed
paper, cooling and using as decoration. Alternatively shaved dark
chocolate may be used.

Contributor:  The Canadian Living Christmas Book
Yield: 1 recipe


Source:

rec.food.cooking, rec.food.recipes