Monday, August 15, 2011

Raspberry Tiramisu

As much as I would like to say I'm this good, I'm just not this big of a genius (as of yet), so we have Giada De Laurentis to thank for this deliciousness.

I absolutely love Tiramisu.  I love the original, I love different flavors, and I just plain out love ladyfingers.  But this Tiramisu recipe is by far my favorite that I have ever made.  It's AMAZING!  Now if you don't like raspberries, your crazy, but other than that you can just substitute your favorite berry for the raspberries.  Anywho, here is the recipe and I hope you love it!

1 cup seedless raspberry jam
Zest and Juice of 1 orange
1 pound (2 cups) mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
about 3 3/4 cups fresh raspberries
Confectioners' sugar, for serving

Reserve 2 tablespoons of orange juice. Stir the jam and remaining orange juice in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange juice in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Fold orange zest into whipped cream.

Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a 9X13 glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.

Cover and refrigerate at least 3 hours or even better overnight to let the flavors blend.

Dust with the confectioners' sugar and serve.

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