Recipe by Pikake21
This is a great twist on the regular tiramisu recipe. It's very easy to prepare, and tastes even better when left to set in the cooler. I like to make a little extra of each of the fillings to ensure that everything is well saturated. I have been known to make several of these in a week's time, and originally got the recipe from Giada De Laurentiis' cookbook "Italian Family Dinners".
Top Review by Lynda Of Virginia
Made this for dessert with our Easter dinner. It was pretty good but I felt that the marscapone/whipped cream layer needed more flavor; just haven't figured out what. I did use cut up angel food cake instead of ladyfingers (preference) and I melted the jam in the microwave, mixed in the cointreau, drizzled it over the cake pieces and tossed so they were soaked in it.
- 1 cup seedless raspberry jam
- 6 tablespoons orange liqueur (recommended ( Grand Marnier)
- 1 lb mascarpone cheese, at room temperature
- 1 cup whipping cream
- 1⁄4 cup sugar
- 1 teaspoon pure vanilla extract
- 28 soft ladyfingers (or cake, cut into 3 by 1 by 1 1/2-inch pieces)
- 3 3⁄4 cups fresh raspberries (3 baskets)
- confectioners' sugar, for serving
Directions See How It's Made
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
- Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
- 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 13 by 9 by 2-inch 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 overnight.
- Dust with the confectioners' sugar just prior to serving.