Raspberry Tiramisu



INGREDIENTS:

1 pound fresh or frozen raspberries

6 tablespoons sugar

1 cup sugar

1/3 cup hot water

4 tablespoons Grand Marnier

1/2 cup cold water

4 egg yolks

6 tablespoons sugar

1 pound mascarpone cheese

4 egg whites

6 tablespoons sugar

1/2 teaspoon vanilla extract

12 ounces ladyfingers

4 ounces grated semisweet chocolate

3 tablespoons sliced almonds, toasted

DIRECTIONS:

1. In a medium bowl, combine raspberries with 6
tablespoons sugar. Crush a few of the berries; set
aside. In a small bowl, dissolve 1 cup sugar in 1/3
cup hot water. When dissolved, stir in Grand Marnier
and cold water; set aside.

2. Beat egg yolks with 6 tablespoons sugar until
ribbons form, about 5 minutes. mix in mascarpone
until smooth. In a large glass or metal mixing bowl,
with clean beaters, beat egg whites until foamy.
Gradually add 6 tablespoons sugar, continuing to beat
until stiff peaks form. Fold 1/3 of the whites into
the mascarpone mixture, then quickly fold in remaining
whites until no streaks remain.

3. Brush ladyfingers on both sides with Grand Marnier
syrup. Place on bottom and sides of a 9x13 inch glass
baking dish. Spoon raspberries evenly over ladyfingers.
Spread 1/2 of the mascarpone mixture over the raspberries.
Sprinkle chocolate shavings over cream, then cover with
the remaining cream mixture. Top with toasted almonds.
Cover with plastic, and refrigerate overnight.



Raspberry Tiramisu