Raspberry Tiramisu

Ingredients

• 12 ounces strongly brewed coffee
• 2 tablespoons raspberry liqueur or rum, optional
• 1/4 teaspoon vanilla extract
• 5 large eggs, separated
• 1/4 cup granulated sugar, plus 2 tablespoons, divided
• 16 ounces mascarpone, cold from the fridge
• 30-40 Ladyfingers (Savoiardi biscuits)
• 2 pints fresh raspberries
• Dark chocolate shavings or cocoa powder

To Make Raspberry Tiramisu Cups (SERVES 6)

• 1 1/2 cups espresso coffee
• 2 tablespoons rum
• 3 large eggs, separated
• 1/4 cup sugar
• 250g mascarpone cheese
• 20-24 ladyfingers (from one 7-ounce package)
• 2-3 tablespoons cocoa powder

Directions

1. Brew the coffee in the Hamilton Beach FlexBrew® Advanced 5-in-1 Coffee Maker and pour into a wide, medium-sized bowl. Add vanilla and raspberry liqueur or rum, if using, and set aside to cool.
   
   
2. In the bowl of a stand mixer, or using a hand-held mixer, beat the egg yolks and 1/4 cup sugar on medium-high speed until thick and creamy and pale yellow in colour, about 3 to 4
   
   
3. Add the mascarpone in two or three increments, and beat until just combined and smooth (don't over beat – it is fine if some lumps remain). Transfer mixture to a bowl, set aside.
   
   
4. In a clean bowl, use clean whisks to beat the egg whites with remaining 2 tablespoons sugar, starting on low and increasing speed once foamy. Beat until stiff peaks form, about 2 to 3 minutes.
   
   
5. Add 1/2 of the egg whites to the mascarpone mixture and gently fold through to incorporate. Repeat with remaining egg whites.
   
   
6. Quickly dip one ladyfinger at a time in the coffee mixture and place on the bottom of a 9×9-inch dish (9×11 will also work).
   
   
7. Cover the layer of ladyfingers with half of the mascarpone cream, spreading evenly. Add an even layer of raspberries then top with another layer of coffee-dipped ladyfingers. Spread with remaining mascarpone cream.
   
   
8. Cover tightly, refrigerate for at least 4-6 hours, but preferably overnight. When ready to serve, dust with grated dark chocolate or cocoa powder and serve chilled.

Cook’s Tips

This recipe uses raw eggs. If this is a concern, buy eggs that have been pasteurized.

To Make Raspberry Tiramisu Cups (SERVES 6)

1. Use 6 (approx. 1-cup glasses). Proceed with instructions above, layering the tiramisu in each glass.