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.

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(Updated: 10/28/08 SN)