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With the cooler weather being upon us, I feel more like real cooking, and also on occasion making dessert. I found this in one of my Gourmet cookbooks a couple of years ago, and it has become a staple in my limited dessert repertoire! Takes a bit of time to make, but it is well, well worth it, and every time I've made it there have been raves about it. I don't use the brandy if there are going to be children around who eat it.
Description from Gourmet: Whenever Tiramisu, a superlative Italian trifle is served, a silence of pleasure descends on the table as guests dip their spoons into layers of rich Italian cream cheese (Mascarpone), whipped cream and raspberry-soaked ladyfingers. Truly a dessert made in heaven!
2 package (each 300g.) frozen, unsweetened raspberries
1 tub mascarpone (500 g) or two packagees of cream cheese
1/2 cup granulated sugar
2 egg yolks
1/4 cup brandy
1 tablespoon lemon juice
1 1/2 tsp. vanilla
1 1/2 cups whipping cream
2 package small soft ladyfingers, or 1 pound cake, thinly sliced
1 tablespoon cocoa powder (unsweetened)
chocolate decorations (see below)
1/2 cup fresh raspberries
Method:
In colander, set over bowl, defrost raspberries,reserving juice
In large bowl, beat mascarpone with sugar. In separate bowl set over hot water,(not boiling) beat egg yolks with clean beaters for 5 minutes, or until pale and thickened. Beat into mascarpone mixture.
Stir in Brandy, Lemon juice and vanilla. Whip 1/2 cup of the cream, fold into the mascarpone mixture.
Line bottom of 8 cup glass trifle bowl with ladyfinger halves, brush with raspberry juice. (I find it's just easier to dip them in it) Spread one quarter of the mascarpone mix on ladyfingers. Sift some of the cocoa on top, then a layer of raspberries, pressing some of them to the glass so that the red will show.
Line the edges of the bowl with 12 Ladyfingers(dipped in the juice) standing up, then repeat the mascarpone, cocoa and raspberry layers twice.
Whip remaining cream, mound over trifle leaving a rim of the mascarpone mixture visible. Dust rim lightly with more cocoa powder. Garnish with chocolate decorations and fresh raspberries.
Can be made the day before party, keeps very well.
Chocolate decorations:
Line a baking sheet with waxed paper or parchment, pipe melted semisweet chocolate into festive designs, such as stars, flowers, miniature Christmas trees or whatever is your fancy. Refrigerate for about 15 min. then slide sharp knife under it, and transfer to the top of the trifle!
And, don't forget to remove all the calories before you eat this!
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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