Raspberry Tiramisu
If you couldn’t already tell, I am THRILLED that it’s raspberry season! Not only are raspberries my favourite berries for their tart-sweetness, they also are good sources of omega 3 fatty acids and antioxidants! Berry Growers of Ontario produce over 12 different varieties of raspberries and are continuously trialling new varieties. We took tiramisu and made it summer with Ontario grown raspberries!
S/O to THEE tiramisu legend, Chef Gianluca Ruggierchef for the ratio/recommendation on how to get the tiramisu cream juuuuust right.
Recipe developed by Chef Jillian Hillier.
Ingredients
- 200 grams white sugar
- 4 large egg yolks
- 475 grams mascarpone cheese chilled
- 2 cups strong coffee room temperature or cold
- 2 oz amaro montenegro optional
- 32 lady fingers
- 2 cups raspberry preserves or 4 cups fresh or frozen raspberries cooked with 2 tbsp white sugar, and cooled
- Cocoa powder for dusting
Instructions
- Melt sugar in a small pot over LOW heat until the sugar reaches 118C. Add egg yolks to the bowl of a stand mixer and slowly drizzle in melted sugar and mix until pale yellow (about 5 minutes).
- In another large bowl, beat mascarpone cheese for 1 minute. Gently fold egg mixture into the mascarpone.
- Add coffee and amaro (if using) to a small shallow dish, mix to combine. Set aside.
- Evenly spread ⅓ of the raspberry preserves in a 9X13 glass baking dish. One at a time quickly dip each ladyfinger in the coffee/amaro mixture (Don’t over saturate or they will get soggy!). Arrange the ladyfingers in the baking dish to make one solid layer. Reserve remaining coffee/amaro mixture for the second layer. If needed, break the ladyfingers to fill in any gaps.
- Top the ladyfingers with another ⅓ of the raspberry preserves and spread it out as evenly as you can. Add ½ of the mascarpone mixture on top and spread it out evenly. Dip remaining ladyfingers into the coffee/amaro and arrange in an even layer on top of the mascarpone. Gently press each down so they are nice and compact. Add the final ⅓ of the raspberry preserves to the top of the lady fingers and spread out evenly. Finish by spreading the remaining mascarpone mixture on top and spreading it out evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best).
- When ready to serve: dust the top of the tiramisu with cocoa powder, then slice, serve, & enjoy!
Notes
Serves 6-8
