– Originally posted June 30, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef
As you may have guessed from yesterday’s lady finger post, I made Tiramisu for the Gourmet Club Italian dinner. I decided to take a twist on it and bring some fresh flavors to the table. While it is different (add raspberries and delete coffee) it still has the layers of flavor and, of course, the Grand Mariner. This presentation in a trifle dish is not only beautiful, but makes it easy by having to build only one. With the Tiramisu, I served each person a cannoli.
Three layers of tasty dessert.
The ingredients for the first go-around. Note the boxes of firm lady fingers.
The final making included soft lady fingers from yesterday’s post and white chocolate.
Making the creme.
Beating it to soft peaks.
Mixing the preserves (yes, I used preserves with seeds in place of the seedless jam) with Grand Mariner.
I grated the white chocolate down and sprinkled it over the raspberries in each layer.
Each layer starts with the lady fingers.
Then the preserves.
The creme.
And then the fresh raspberries (and grated white chocolate).
Raspberry Tiramisu
Prep Time: 10 min | Servings: 8 | Difficulty: easy
Ingredients:
- 1 cup(s) seedless raspberry jam
- 6 tablespoon(s) Grand Marnier
- 1 pound(s) mascarpone cheese
- 1 cup(s) heavy cream
- 1/4 cup(s) granulated sugar
- 1 teaspoon(s) pure vanilla extract
- 48 soft ladyfingers
- 3 baskets fresh raspberries
- Confectioners’ sugar, for dusting
Directions:
Stir together the jam and 4 tablespoons of the Grand Marnier in a small bowl to blend.
Stir together the mascarpone and remaining 2 tablespoons of the Grand Marnier in a large bowl to blend. Using an electric mixer, beat the cream, granulated sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream in to the mascarpone mixture.
Line the bottom of a 13- x 9- x 2-inch baking dish or other decorative serving dish with a third of the ladyfingers. Spread a third of the jam mixture over the ladyfingers. Spread a third of the mascarpone mixture over the jam mixture, then cover with a third 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 the confectioners’ sugar over the top and serve.
Source: http://www.delish.com/recipefinder/raspberry-tiramisu-277
And the cannoli…
Rantings of an Amateur Chef 
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