Raspberry Tiramisu

Prep Time: 1 hour and 12 hours refrigeration

Serves: 12-15

Equipment: 13”x 9”x 2” pan, Electric mixer, box grater, vegetable peeler

Raspberry filling:

24 Ounces (6 cups) frozen raspberries, thawed and drained

½ Cup granulated sugar

In a medium bowl mix together prepared raspberries and sugar and set aside.

Sugar Syrup:

½ Cup water

1 ½ Cup sugar

5 Tablespoons Gran Marnier

2/3 Cup cold water

Mix together ½ cup water and sugar in a small saucepan. Heat on medium/low, stirring often, until sugar is dissolved. Remove from heat add Gran Marnier and 2/3 cup cold water. Set aside.

Creamy cheese filling:

1 Pound (2- 8ounce tubs) Mascarpone cheese, at room temperature

1 Pint heavy whipping cream

¼ Cup sugar

1 Teaspoon vanilla extract

Place Mascarpone cheese in a large mixing bowl and whip with electric mixer or by hand until light and creamy.

In a separate bowl, whip heavy cream, sugar and vanilla with mixer until stiff peaks form.

Gently fold one fourth of the whipped cream into Mascarpone cheese using a rubber spatula, to lighten. Fold remaining whipped cream into the mixture and set aside.

Chocolate filling and garnish: 2 Ounce bar of good quality dark chocolate

Divide chocolate bar in half. Grate half of the chocolate for the filling using a box grater. Make chocolate curls with the second half of bar, by using a vegetable peeler and pressing firmly on a smooth edge of the bar and peeling curls off on a sheet of waxed paper. (You may have to warm bar slightly under table lamp to create curls) Do not touch curls, refrigerate until ready to use.

To Assemble:

12 ounces Ladyfingers

Dip ladyfingers into cooled sugar syrup and line the bottom of a 13”x 9”x 2”pan. Cut remaining dipped ladyfingers in half and line the sides, coming just to the top of the pan.

Spread half of the Mascarpone cheese mixture on the ladyfingers.

Top with grated chocolate to lightly cover the Mascarpone layer.

Spread with all of the raspberry mixture.

Spread remaining Mascarpone mixture over raspberries, being careful to keep the top white.

Cover with plastic wrap and refrigerate for 12 hours.

Just before serving, sprinkle with chocolate curls and garnish with fresh raspberries.