Prep 20 mins
Cook 3 hrs
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".
- 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
- 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.
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.
Tasted too much like Grand Marnier, I would use half the amount. I would also make much more of the marscapone/cream mixture.
This dessert is a great way to use raspberries - a nice take on the original. We made quite a few modifications: first, we dipped the ladyfingers in a cointreau/raspberry liqueur/orange juice/raspberry jam mix (about a cup of fluid all together), instead of putting the jam and orange liqueur directly into the dessert. We also found that we needed 38 ladyfingers for our 13 x 9 dish, so I had to cut all of the second layer in half since I didn't have extra. Since mascarpone wasn't available, we used low-fat ricotta and blended it with 1/4 c. icing sugar for a nicer texture. We also used frozen berries instead of fresh. Update: Everyone loved it! It was a nice, light ending to our big Italian dinner. The consistency turned out, despite the low-fat ricotta, so from now on I'll probably make this less "sinful" version.