Huge, juicy raspberry from start to finish. Crisp and not too sweet, it would be a hit at salad luncheons served with a nice mixed salad topped with grilled chicken and a splash of raspberry vinaigrette.
Raspberry Tiramisu Served With Big Red Raspberry Wine
Ingredients
- 1 pound fresh or frozen raspberries
- 6 tablespoons white sugar
- 1 cup white sugar
- 1/3 cup hot water
- 1/4 cup brandy-based orange liqueur (such as Grand Marnier®)
- 1/2 cup cold water
- 4 egg yolks
- 6 tablespoons white sugar
- 1 pound mascarpone cheese
- 4 egg whites
- 6 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 12 ounces ladyfingers
- 4 ounces grated semisweet chocolate
- 3 tablespoons sliced almonds, toasted
Directions
- 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.
- 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.
- 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.
See our AWARDS page to see what honors this wine has received.
