If you like Tiramisu and raspberries even more, then you’re gong to like Raspberry Tiramisu. This recipe is a twist on the Italian favorite. Ladyfingers are layered in the dish with a mascarpone, ricotta, raspberry mixed filling.
Others have also gotten away from the traditional cake with a Chocolate-Raspberry Tiramisu, and a Mango Tiramisu with Raspberry Sauce.
We used all organic dairy products. It is true that the Food and Drug Administration (FDA) of the United States says there is no difference in the use of BGH (Bovine Growth Hormone) in traditional dairy over non use in organic dairy. But we feel that statement is not really accurate, as the flavor is very different. The dairy products that come from cows that did not receive any BGH, is more creamier as well. How it always was and should be, before the use of BGH in the raising of cows.
The lady fingers in this recipe was purchased at the Whole Foods Market. They did have a gluten free lady fingers product, but we did not like the fact that it included mono-glycerides and diglycerides in it. What is our concern?
First, it is a food additive commonly used to combine ingredients containing fats with those containing water, two types of ingredients that don’t ordinarily combine well.
Made up in part of fatty acids, mono- and diglycerides may contain trans fats, either when manufactured in a lab or, if they come from an animal or vegetable source, when exposed to heat for processing into packaged and prepared foods.
Trans fats are associated with increased risk of numerous diseases, including heart disease, stroke, diabetes, and also causes inflammation in the body raising LDL (bad) cholesterol levels, and lowers the HDL (good) cholesterol levels.
Now for our featured recipe: Raspberry Tiramisu, and here is what you will need.
1/3 cup granulated sugar
3 tbsp. granulated sugar
3 sprigs fresh mint
3/4 cup filtered water
8 oz. mascarpone
8 oz. whole-milk ricotta
1 1/2 cup heavy cream
4 cups raspberries, fresh or frozen (thawed)
2 packages lady fingers (each package contains 20 cookies)
With a vegetable peeler, remove rind of one lemon in strips and place into a medium sauce pan. With the other lemon finely grate the zest and place aside.
Next add 1/4 cup of lemon juice, sugar, mint, and water into the sauce pan with the lemon rind. Bring pan to a boil, lower heat, simmer for 1 minute.
Set pan aside to let cool completely, then discard the lemon zest and mint. You should have 1 cup (8 ounces) of prepared lemon syrup.
Add mascarpone, ricotta, reserved zest and remaining 3 tablespoons sugar to a large bowl, and mix together with an electric beater on medium speed until smooth.
Reduce the mixer speed to low and gradually add the heavy cream, mixing to incorporate. Increase the mixer speed to high and beat until stiff peaks form.
Fold in the raspberries with a large mixing spoon or spatula, gently mashing them against the sides of the bowl.
Using a baking dish that will allow for a two layer cake, line a 9 X 9-inch baking dish with lady fingers, as shown in illustration. Drizzle half the lemon syrup over the lady fingers, then top with half the cream mixture (about 4 cups).
Repeat with the remaining fingers, syrup and raspberry cream. Refrigerate for 1 hour or up to 24 hours. After one hour of refrigeration, cover the dish so cream doesn’t give you a dried out look.
Plate and serve. If you wish top each plated serving with mint and fresh raspberries.
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