Pat Butler lives in Whitehorse, Yukon Territory, Canada, where she says nobody had ever heard of Tiramisu. She began a campaign to "convert the masses," found a recipe that tasted somewhat like the Tiramisu she had tried in San Francisco, and experimented with it until she had a version that everybody loves. Pat was generous enough to share her recipe with us.
Ingredients
- EGG YOLKS, 3 extra large
- SUGAR, 1/4 cup
- GRAND MARNIER, 1/2 cup + 1/4 cup
- MASCARPONE CHEESE, 10 oz.
- WHIPPING CREAM, 1 cup
- STRONG COFFEE, 1 cup cold
- ITALIAN LADYFINGERS, 24
- DARK OR SEMI-SWEET CHOCOLATE, 5 oz. finely chopped
- FRESH RASPBERRIES, 1 pint
Directions
- Prepare the filling by beating the egg yolks with the sugar until lemon colored.
- Whisk in the 1/2 cup of Grand Marnier.
- Cook gently in a double boiler over simmering water, stirring constantly, until thickened.
- Cool the yolks
- Beat the mascarpone/cream cheese until smooth.
- Slowly beat in the cooled zabaglione custard.
- Whip the cream until soft peaks form.
- Gently fold the whipped cream into the cheese/custard mixture. Set aside.
- Combine the coffee & remaining 1/4 cup Grand Marnier. Reserve.
- Grate or finely chop the dark chocolate. Set aside.
- Line an 8 to 10 cup glass dish with the ladyfingers.
- Cut to fit and fill in any blank spaces, as best as possible.
- Brush the ladyfingers with half of the coffee & Grand Marnier mixture.
- Spread with half of the filling.
- Place half of the raspberries in a layer on top of the filling.
- Sprinkle with half of the grated chocolate.
- Repeat the layers, starting with ladyfingers, brushing with coffee mixture, and spreading the remaining filling on top.
- Sprinkle the rest of the grated chocolate on top.
- Refrigerate and allow to mellow at least 6 hours (preferably overnight) before serving.
- Garnish with the remaining raspberries at serving time.
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