Raspberry Tiramisu
From Royal
Caribbean International Cookbook
1-1/2
cups mascarpone cheese
4 large egg yolks
1/2 cup, plus 1 tablespoon, granulated sugar
1/2 cup Kahlua liqueur
1/2 cup heavy cream
1/3 cup strong brewed coffee
1 cup whole milk
36 ladyfinger biscuits
1 cup fresh raspberries
1/4 cup cocoa powder
Chocolate sticks for garnish
Homemade or store-bought raspberry sauce, optional
With
a fork, stir the mascarpone until softened; reserve.
Bring about 1 inch of water to a simmer in a wide
saucepan. Adjust the heat so that the water is at
a bare simmer.
In
a large heatproof mixing bowl that can sit on the
saucepan, combine the egg yolks and sugar. With an
electric mixer, beat on high speed until pale in color,
about 3 minutes, stopping 2 or 3 times to scrape down
the sides of the bowl. |
|
Set
the bowl over the simmering (not boiling) water and
whisk constantly until the mixture is lemony looking,
tripled in volume, and very thick. Keep the mixture
over the simmering water as you whisk. (Take care
that the eggs do not curdle. If necessary, momentarily
remove the mixture from the heat if it gets too hot.)
Remove from the heat and whisk until cool.
Add
the mascarpone and 1/4 cup Kahlua; whisk until well
blended. In a chilled mixing bowl, whip the heavy
cream until stiff but still glossy. Fold the whipped
cream into the mascarpone mixture.
In
a medium bowl, combine the remaining 1/4 cup Kahlua,
the coffee and milk. Dip each ladyfinger biscuit in
the liquid and use 1/3 of them to line an 8-inch oval
dish, bottom and sides.
Spread
1/3 of the mascarpone mixture on top and sprinkle
with the raspberries, letting them sink in. Top with
the remaining biscuits and mascarpone mixture.
Cover
with plastic wrap and chill in the refrigerator for
2 hours, until set. Place the cocoa powder in a medium
sieve and sprinkle it over the top. Garnish with chocolate
sticks. Cut into wedges and serve with raspberry sauce,
if desired.
Yields
6 servings.
(Updated: 10/28/08 SN) |
