What exactly is in Raspberry Tiramisu?
Eggs: In this recipe, only egg yolks are required. But don’t throw out the egg whites! You can make an egg white omelette, white cake, or coconut macaroons using them.
Granulated sugar provides sweetness and body to the mascarpone mixture. In this recipe, you cannot use another sweetener.
Framboise or Chambord work nicely as raspberry liqueurs. If you don’t want to buy an entire bottle, seek for tiny bottles at the liquor store. In a pinch, Grand Marnier or amaretto can be substituted, but the flavor will be altered.
Salt: As with other recipes, salt balances the sweetness and accentuates the other flavors.
Mascarpone Cheese: If you can’t find it, cream cheese is a good substitute. Make certain to use brick-style cream cheese. Make sure both cheeses are at room temperature!
The heavy cream must be COLD! And just whip the cream until soft peaks form. If you whisk the mascarpone mixture for too long, it will get gritty and spoil the entire thing.
A modest bit of confectioners’ sugar thickens and sweetens the whipped cream.
Coffee should be very strong, very hot, and freshly brewed! Do you dislike coffee? Instead, make a pot of very hot tea. Earl grey or Chai tea would be nice.
Dark chocolate helps to keep the coffee mixture from becoming too sugary. Finely slice it to promote even melting. If desired, purchase additional chocolate to shave on top of the top layer of raspberries. I normally use around a quarter cup.
Prepare the Mascarpone Mixture
Make sure you have a large enough serving dish before beginning this recipe! You’ll need a deep 913-inch pan with a capacity of about 4.5 quarts.
Make the Mascarpone Blend! For this stage, you’ll need a handheld electric mixer. Egg yolks and sugar should be combined until thick and pale yellow. This should take about 3 minutes. You don’t want to go too hard here!
Reduce the mixer speed to low and whisk in the raspberry liqueur and salt until incorporated. The mixture will then be beaten until it reads 145 degrees (F) on an instant-read thermometer.
Mix in the mascarpone until it is entirely blended. Allow the mixture to chill for about 15 minutes, stirring occasionally with a rubber spatula.
To make the whipped cream, whisk together the heavy cream and powdered sugar until soft peaks form. Please do not over-mix!!!
Stir gently to integrate half of the whipped cream into the mascarpone mixture. Finally, fold in the remaining whipped cream.
Ingredients
9 big yolks of eggs
1/2 cup granulated sugar (99g)
1/4 cup raspberry liqueur (57ml)
a quarter teaspoon of salt
2 cups (16 oz/454 g) Mascarpone at room temperature
2 cups heavy whipping cream (454ml)
2 teaspoons (28g) sugar for confectionery
2 cups (454ml) freshly brewed (HOT!) strong coffee
2 oz. (57g) finely chopped dark chocolate
2 tsp. vanilla extract
Optional: 1/2 teaspoon almond extract
48 tough woman fingers
1 cup (275g) seedless raspberry jam divided 4 6 ounce containers fresh raspberries unsweetened cocoa powder for dusting, optional chocolate shavings
Instructions
Fill a big saucepan halfway with water and bring to a boil over high heat. Then reduce the heat to a low simmer.
Add the egg yolks and sugar to a big glass dish (one that will fit snugly on top of your saucepan). Beat on high speed with a handheld electric mixer for 3 to 4 minutes, or until the mixture is thick and pale yellow.
Reduce the mixer speed to low and whisk in the raspberry liqueur and salt until incorporated.
Place the bowl on top of the saucepan, making sure that the bottom of the bowl does not come into contact with the water. Then, using the handheld electric mixer, whip the mixture until it’s very thick and an instant-read thermometer reads 145 degrees (F). This could take up to ten minutes, so be patient and don’t stop mixing (otherwise the mixture will curdle).
Remove the bowl from the heat and slowly add the mascarpone cheese, a little at a time, until the mixture is smooth and the cheese is thoroughly incorporated.
Set aside for 15 minutes at room temperature, or until the mixture has cooled.
In a large chilled mixing bowl, combine the heavy cream and confectioners’ sugar and beat on medium speed with a handheld electric mixer until soft peaks form.
Fold the whipped cream into the mascarpone mixture using a silicone spatula, swirling carefully to incorporate. Place aside.
In a large mixing bowl, stir together the hot coffee and chopped chocolate until the chocolate is completely melted. The vanilla and almond extracts are then whisked in.
Dip half of the ladyfingers into the coffee mixture quickly, then arrange in a single layer on the bottom of a 913-inch baking dish. If you soak the lady fingers for too long, the result will be a soggy tiramisu.
Half of the jam should be spread over the ladyfingers. Spread half of the mascarpone mixture on top of the jam mixture. Sprinkle 2 cups fresh raspberries over the mascarpone cheese, scattering them randomly but equally to ensure that each slice has some fresh raspberries.
Layer with the remaining ladyfingers, then the jam mixture, and finally the remaining mascarpone cheese. Garnish with the remaining fresh raspberries.
Refrigerate for at least 8 hours before serving, covered. Or even up to 24 hours!
Remove the tiramisu from the pan and lightly dust with chocolate powder. Shaved chocolate on top. Cut and serve!
