Thursday, June 13, 2013

An italian classic remade. A fruity tiramisu!

I love Tiramisu! It is one of my all time favorite desserts. It is so light and airy with such amazing bold flavors. There are many interpretations on this favorite. This is not my classic version, but a more seasonal dish appropriate for summer. Berries are natures candies. I love fresh berries! I cannot get enough of them. I can eat an entire container of berries in one sitting. For this post, I decided to do a raspberry tiramisu. One of my favorite berries in one of my favorite desserts! I do not think there is anywhere to go wrong.

Raspberry Tiramisu

The star ingredients: Chambord, Framboise Lambic beer, and fresh raspberries.
The star ingredients

Serves: 10-12        Cook Time: 0 min              Prep Time: 30 min

  • 3  6 ounce containers fresh raspberries, reserve one
  • 2 Tablespoons Sugar
  • 2 Tablespoons Chambord
  • 1 Tablespoon Powdered Sugar
  • 3 Tablespoons Heavy Cream
  • 8 ounces Mascarpone
  • 3 Tablespoons Chambord
  • 3 Tablespoons Raspberry (Framboise) Lambic
  • 1 Cup Heavy Cream
  • 1 Tablespoon Powdered Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 35 Lady Fingers
  • 1/2 Cup Raspberry (Framboise) Lambic
  • Dark Chocolate, grated for garnish


Folding the two mixture together.
Folding cream into mascarpone mixture
Mix together the first measure of sugar, Chambord and 2 containers of raspberries. Lightly mash and set aside. In the bowl of a mixer fitted with a paddle attachment, combine the first measure of powdered sugar, heavy cream and mascarpone. Mix until light and fluffy. Then mix in the second measure of Chambord and add the first measure of Lambic. Set aside. In a another bowl add the second measure of heavy cream. Whip until it becomes slightly airy and fluffy. Next add the second measure of powdered sugar and vanilla extract. Continue to whip until stiff peaks are formed. Gently fold in 1/3 of the whipped cream into the mascarpone mixture. Then slowly fold in the rest of the whipped cream until fully incorporated. In order to assemble, soak ladyfingers in the remaining raspberry Lambic for about 5 seconds. Lineup the lady fingers in the bottom of a 2.2 qt pan until completely covered.  Some may need to be cut in half. Next take about 1/2 of the raspberry sauce mixture and layer over the lady fingers. Then take 1/2 of the mascarpone whipped cream mixture and spread evenly over the raspberry sauce layer. Repeat with remaining lady fingers, raspberry sauce and whipped cream mixtures. Let sit over night. When ready to serve, garnish with grated chocolate and fresh raspberries. Enjoy!

Assembly: Lady Fingers, Raspberry Sauce, Mascarpone. Repeat.

Plated perfection

Tip- Lambic is a belgian beer, spontaneously fermented and aged for a year or more (2-3) in wooden barrels. This produces a complex sour beer. Mixing lambics of different ages is called a Gueuze. Adding fruit to a lambic during the secondary stage of fermentation produces a fruit flavored beer. The typical fruits used are kriek/cherry, framboise/raspberry, cassis/blackcurrant, and probably another dozen less common fruits. If you have never tried a lambic, do yourself a favor and try one, even if you think you hate beer. Many non-beer drinkers enjoy the lambics which have fruit added. You are most likely to find the framboise varient at your local liquor store.

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