Raspberry Tiramisu

By shauna

Ingredients

• 4 ( Heaping ) C. ( 1L ) Fresh Raspberries or 2 ( 10 oz./300g ) Bags Frozen Unsweetened Raspberries
• 4 Tbsp. Granulated Sugar
• 1/2 C. Water
• 2 C. Low-Fat Ricotta Cheese
• 1 C. Mascarpone Cheese
• 7 Tbsp. Granulated Sugar, divided
• 1/2 tsp. Vanilla
• 4 Egg Whites, at room temp.
• 20-24 Italian LadyFingers
• 3 C. Fresh Raspberries, divided
• Flaked Toasted Almonds & Chocolate Shavings, for garnish

Details

Servings 8

Preparation

Step 1

To make raspberry puree: In a med. saucepan, combine raspberries, sugar & water. Bring the mixture to a boil, reduce heat to med. & cook for 7-10 min., or till raspberries are soft & falling apart. Cool slightly & pass raspberries through a fine meshed sieve, pressing hard to extract all of the berry pulp. Discard pulp & seeds. Divide puree in two, reserving half in the refrigerator to serve with the finished tiramisu. Place remaining half in a shallow bowl to be used for dipping the biscuits. To make tiramisu: In the bowl of a food processor, combine ricotta, mascarpone, sugar & vanilla. Puree till completely smooth. Beat egg whites in a lg. bowl till foamy. Add remaining 3 Tbsp. granulated sugar & continue beating till stiff peaks form. Using a lg. spatula, gently fold cheese mixture into egg whites. Using raspberry puree in the shallow bowl, dip half the biscuits in the puree till soaked through. Place dipped biscuits in the bottom of a clear glass serving bowl. Cover with half of the cheese-egg white mixture. Scatter 1 C. fresh raspberries over top. Repeat with second layer of biscuits & finish with remaining cheese & egg whites. Cover dish tightly with plastic wrap & refrigerate overnight. To serve, scatter remaining 2 C. raspberries over top of the tiramisu & garnish with almonds & chocolate shavings, if desired. Serve with reserved raspberry puree.