Mini Raspberry Tiramisus

Name: Mini Raspberry Tiramisus
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6 servings
Cuisine: ITALIAN
Ingredients: 1 cup (8 fl. oz./250 ml) water; 1 1/2 lb. (24 oz./750 g) frozen raspberries; 1 1/2 cups (12 oz./375 g) sugar; 1/4 tsp. salt; 1 1/2 tsp. vanilla bean paste; 2 Tbs. honey; 2 egg yolks; 1/4 cup plus 2 Tbs. (3 oz./90 g) sugar; 8 oz. (250 g) mascarpone cheese, at room temperature; 3/4 cup (6 fl. oz./180 ml) heavy cream; <br> 2 oz. (60 g) freeze-dried raspberries; 6 oz. (180 g) lady fingers; 8 oz. (250 g) fresh raspberries

This popular pick-me-up gets a bright makeover with raspberry syrup and powder in place of the more traditional coffee and cocoa. Best of all, the dessert can be made a day ahead, which makes it a great option to serve for Mother’s Day. Wait until just before serving to dust with raspberry powder and garnish with berries.

Prep Time 10 minutes
Cook Time 70 minutes
Servings 6

Ingredients

For the raspberry syrup:

1 cup (8 fl. oz./250 ml) water
1 1/2 lb. (24 oz./750 g) frozen raspberries
1 1/2 cups (12 oz./375 g) sugar
1/4 tsp. salt

For the compote:

1 1/2 tsp. vanilla bean paste
2 Tbs. honey

For the mascarpone filling:

2 egg yolks
1/4 cup plus 2 Tbs. (3 oz./90 g) sugar
8 oz. (250 g) mascarpone cheese, at room temperature
3/4 cup (6 fl. oz./180 ml) heavy cream
2 oz. (60 g) freeze-dried raspberries
6 oz. (180 g) lady fingers
8 oz. (250 g) fresh raspberries

Directions

To make the raspberry syrup, bring the water, frozen raspberries, sugar and salt to a boil in a saucepan. Reduce the heat to low and simmer until thickened, about 15 minutes. Let cool for 10 minutes. Strain into a shallow heat-resistant bowl, reserving the raspberry pulp.

To make the compote, in a saucepan, combine the reserved raspberry pulp, vanilla and honey. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and set aside.

To make the mascarpone filling, in a large heatproof bowl set over (but not touching) simmering water in a saucepan, combine the egg yolks and sugar. Heat, stirring constantly, until the temperature of the mixture reaches 135°F (57°C), then remove from the heat and continue to whisk until the mixture lightens in color and thickens enough to ribbon, 2 to 3 minutes. Let cool for 10 minutes. Whisk the mascarpone into the egg yolk mixture.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on high until medium peaks form, 1 to 2 minutes. Using a rubber spatula, gently fold the cream into the mascarpone filling in 3 additions just until combined.

Using a spice grinder or blender, pulverize the freeze-dried raspberries into a powder.

Have ready 6 coupe glasses or ramekins.

Working in batches, submerge half of the ladyfingers into the raspberry syrup, then arrange the ladyfingers at the bottom of each coupe glass. Spoon a thin layer of compote evenly over top of the ladyfingers (about 1 1/2 Tbs. per glass), followed by an even layer of the mascarpone filling (about 1/4 cup per glass). Submerge the remaining ladyfingers into the syrup, then arrange a second layer of soaked ladyfingers over the mascarpone filling. Divide the remaining compote evenly among the glasses, followed by the remaining mascarpone filling.

Using a small fine-mesh sieve, dust each tiramisu with the raspberry powder. Divide the fresh raspberries evenly among the glasses and serve. Serves 6.

Williams Sonoma Test Kitchen