Raspberry Tiramisu

By MKMILLION

Ingredients

• 12 ounces red raspberry jam, seedless
• 6 tablespoons Grand Marnier
• 4 egg yolks, whole
• 2 tablespoons sugar
• 16 ounces mascarpone cheese, at room temperature
• 1 cup heavy whipping cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 30 savoiardi
• powdered sugar
• 16 ounces fresh red raspberries

Preparation

Step 1

1. To make syrup:
Combine jam and 4 TBS of Grand Marnier in bowl. Stir to mix.
2. To make filling:
Combine egg yolks and 2 TBS of sugar in bowl and using electric mixer with whisk attachment beat together for about 5 minutes or until mixture is a thick pale yellow. Add mascarpone chese and mix until smooth. Add the 2 TBS of Grand Marnier and mix until combined. Whip the cream in bowl using whisk. As cream whips slowly add the 1/4 cup of sugar and then the vanilla. Whip until soft peaks form. Fold the whipped cream into the cheese mixture by hand using a spatula.
3. To assemble:
Line the bottom of 8x12 baking dish with a row of the savoiardi (about 15). Spread 1/2 of the jam mixture over the lady fingers. Spread 1/2 of the cheese mixture over the lady fingers and jam. Place 1/2 of the raspberries on top of the cheese mixture. Repeat the layer of lady fingers, remaining jam mixture and remaining cheese mixture. Place remaining raspberries on top.
4. Cover with plastic wrap and let sit in fridge at least 2 hours or over night. When ready to serve remove from fridge. Place some powdered sugar in fine strainer and dust the top. Serve.