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Chocolate Raspberry Tiramisu


CHOCOLATE RASPBERRY TIRAMISU
Biaggi's Ristorante Italiano Restaurant Recipe

16 ounces mascarpone cheese
2 cups heavy cream
1/2 cup powdered sugar
1/4 cup cocoa powder
1 vanilla bean, split lengthwise
1/3 cup chocolate liqueur
1 ounce grated white chocolate
1 ounce grated dark chocolate
24 lady fingers
1 cup brewed espresso
1/4 cup raspberry liqueur
1 pint fresh raspberries

In a medium mixing bowl beat together the mascarpone cheese, heavy cream, powdered sugar and cocoa powder until well blended. Scrape the seeds from 1/4 of the vanilla bean, stir into the chocolate liqueur and and gently fold into the mixture. Refrigerate for 15 minutes.

While cream sets, stir together espresso and raspberry liqueur in a medium bowl. One at a time, dip half of the lady fingers in the espresso mixture and arrange in a single layer on the bottom of an 8 x 8 inch baking pan. Layer half of the cream mixture over the lady fingers and sprinkle with 1/2 of each of the grated chocolates. Crush 3/4 of the raspberries and layer over cream and grated chocolates.

Dip the remaining lady fingers in the espresso mixture, place over the crushed raspberries and layer with remaining cream mixture and grated chocolates. Cover and refrigerate for 6 hours. Cut into squares and garnish with remaining fresh raspberries.  Makes 6-8 servings.

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