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Raspberry Tiramisu



Raspberry Tiramisu, a Twist of the familiar

Ingredients

Mascarpone Mixture: 
8 ounces mascarpone cheese 
2 eggs 
1/2 cup sugar 
2 tablespoons light rum 
1 teaspoon almond extract

Whipped Cream: 
1 pint whipping whipping cream 
1/2 cup granulated sugar 
1 ounce light rum 
1 teaspoon almond extract

Chambord Cream: 
1 pint of whipping cream 
1/4 cup Chambord

Build the Tiramisu
16 ladyfingers 
Chambord for dipping
fresh raspberries
1 jar of good quality seedless raspberry jam

Garnish:
fresh raspberries 
shaved white or dark chocolate

Process

Recipe makes 4 Servings

Mascarpone Mixture: 
Place the mascarpone, eggs, sugar, rum and almond extract in a large bowl and beat with an electric mixer for five minutes, until light and fluffy. Reserve in the refrigerator.

Whipped Cream: 
Place the cream, sugar, rum and almond extract in a bowl and whip at high speed until soft peaks form.Fold HALF of the whipped cream into the mascarpone mix, refrigerate.

 

Chambord Cream:
Add Chambord to the remaining whipped cream and mix until it resembles pink whipped cream.
Place the Chambord cream into a pastry bag, set aside.

Pipe over the top of the raspberry tiramisu in a decorative manner. Top with shaved chocolate and powdered sugar. 
Garnish with fresh raspberries and fresh mint.  

Building the Tiramisu: 
Pour a few ounces of Chambord liqueur onto a plate, dip each ladyfinger into the Chambord. 
Arrange four ladyfingers inside each martini glass. 
Divide the mascarpone filling equally between the martini glasses and refrigerate.
Place fresh raspberries or raspberry jam in with the marscapone layer
Pipe Chambord whipped cream over the top of the raspberry tiramisu in a decorative manner. 
Top with shaved chocolate and powdered sugar. 
Garnish with fresh raspberries and fresh mint.

 

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