RASPBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
- Dust with the confectioners' sugar and serve.
MANGO TIRAMISU
I love tiramisu and I wanted to make one with summer flavors. I swapped the Grand Marnier and Malibu rum for the usual coffee liqueur, giving a tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In top of a double boiler or a metal bowl over simmering water, combine egg yolks, 1/2 cup confectioners' sugar and 1/2 cup cream. Whisking constantly, heat mixture until thick and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. In another bowl, beat remaining 1-1/2 cups cream until it begins to thicken. Add remaining 1/2 cup confectioners' sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture. , Cut oranges crosswise in half; squeeze juice from oranges into a shallow bowl. Stir in rum, orange liqueur and vanilla., Quickly dip half of the ladyfingers into rum mixture and place in the bottom of a 9-in. springform pan. Top with half of the mascarpone mixture and half of the mango slices. Repeat layers. Refrigerate, covered, at least 8 hours or overnight. To serve, loosen and remove rim.
Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 48mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
MANGO TIRAMISU WITH RASPBERRY SAUCE
This dessert has turned some of my dessert-hating friends to second servings! I have made this recipe about 5 times now, each time to rave reviews. This recipe came from Sunset Magazine, inspired by a dessert served at Surt's Restaurant in Volcano Village on the Big Island. Cooking time is chilling time.
Provided by Grace Lynn
Categories Dessert
Time 3h30m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
- Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
- In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
- In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
- Whisk over simmering water until mixture reaches 140 degrees F.
- Adjust heat to keep mixture between 140-150°F, and continue to whisk for 3 minutes.
- Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
- In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
- Add the mascarpone mixture and fold gently to blend.
- Separate ladyfinger pieces.
- With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
- Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
- Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
- Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
- Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
- In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
- When cool, cover airtight.
- To serve, cut tiramisu into 9 equal squares.
- Use a wide spatula to lift out portions and set on plates.
- Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
- Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
- Add 3 tablespoons sugar and stir to blend.
- Makes about 1 cup.
Nutrition Facts : Calories 556.4, Fat 25.2, SaturatedFat 14.9, Cholesterol 229.3, Sodium 109.8, Carbohydrate 75.1, Fiber 4, Sugar 52.2, Protein 8.5
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