FEATURED ON WCSH6 MORNING REPORT
Want to make this Red Raspberry Tiramisù recipe in Jillyanna’s class setting? Sign up for our upcoming Homemade Pasta Class on December 12th, featuring Christmas Cannelloni pasta dishes and Tiramisù dessert! In addition to Red Raspberry Tiramisù, you will also learn to make Boozy Tiramisù! This is our last class of the season, with a special holiday focus, so BUY TICKETS TODAY!
Watch Jillyanna’s appearance on WCSH6 below:
- 1/2 cup sugar, plus 2 tablespoons
- 1 teaspoon fresh lemon juice
- 4 large eggs, separated, at room temperature
- Pinch of salt
- 13 tablespoons sugar, divided
- 2 cups (16 oz) mascarpone
- 24 four-inch ladyfingers
- 2 ounces bittersweet chocolate, shaved
- 2 twelve ounce packages of frozen raspberries
- Combine berries, 1/2 cup sugar and 2 cups water in a medium saucepan. Cook over medium heat, stirring constantly until berries break down and release their juices, about 3 minutes. Allow to cool slightly.
- Pour berry mixture into blender and blend for 1 minute. Strain into a bowl through a fine strainer, pressing on fruit to squeeze out juices.
- Return the liquid to the pan and add 1-2 tablespoons of sugar. Heat and stir until sugar dissolves. Remove from heat and let cool.
- In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the beaten egg whites into a small bowl.
- In the same bowl you just used for the egg whites, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
- Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
- Put a thin layer of the mascarpone cream into each vessel.
- Submerge each ladyfinger in the raspberry mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be sopping wet, and can't be saturated enough. Then layer them over the mascarpone cream in each vessel. Sprinkle a little of the raspberry mixture over the cream.
- Grate a generous amount of chocolate over the cookies and cream.
- Top with another thin layer of mascarpone cream. Two layers is sufficient for the small glass vessels, but three layers is what you will need for the large trifle bowl. Cover, and refrigerate at least four hours, but preferably overnight.
- Right before serving, top off with fresh raspberries.
- *This recipe uses raw eggs, which is the traditional way of making Tiramisu.
- Serves 12 (enough to almost fill a large glass trifle bowl or enough to almost fill twelve 1/2 cup glass containers)