Thursday, July 26, 2012
Blush: Raspberry & White Chocolate Tiramisu
So I'm at work today, doing work stuff, and all I can think about is going home and picking my raspberries. It's that season again kids, and I totally love it. I pad out into the yard, bare feet and all, which confuses the hell out of my handsome man. "You are not wearing shoes?" he asks in a bit of sweet confusion. And I reply, blushing just a little, "no, I love the feel of grass and dirt underfoot." He just smiles and nods. And slips on my Crocs. I head back to the hot spot, against the garage and there is the towering raspberry patch. It has exploded since last year, which means I sometimes have to sit on the ground to catch all of the low low low ones, then stretch to get all of the goodness smack against the garage. Most of them go into my bowl, but if I'm telling the truth to you, and I always do, a helluva lot go in the mouth. I relish these fleeting days of scratched up arms and mosquito bites just to pick a basket or two of my favourite berry. The taste of sunshine is worth it.
While I do eat plenty of raspberries out of hand, they've also have been finding their way into my yogurt and cereal and muffins. But I still can't seem to keep up with them, so I've been freezing them for cold winter days, when all I will want is a taste of summer. Sunny would rather this was a taste of tuna.
With an almost-full container of mascarpone cheese hiding in the back of my fridge beside an almost-off container of whipping cream, I knew I had to make tiramisu. I know, the hardships I face.
Raspberries are the perfect compliment to anything chocolate, even the white stuff.
The recipe is pretty straightforward. I'm not going to ask you to make your own ladyfingers, but if that's your thing, go right ahead. Nor will I ask you to incorporate raw eggs, cuz that's just not my thing. There's some whipping and layering and folding and grating and you still have time to wash your hair. Tiramisu is great for summer because it is so light and cakey (no oven required!) and fragrant of berries and booze. A spoonful of this will have your eyeballs rolling back in your head. But in a good way. Best thing: if you are having a party, make this the night before then just whip it out before service, grate some chocolate and top with your freshly picked berries. Check for bugs first, natch.
Raspberry & White Chocolate Tiramisu
7 Tbsp Grand Marnier or any other orange liqueur
1 1/2 cups whipping cream
1/3 cup sugar
1 tsp pure vanilla extract
1 pound (454grams) mascarpone cheese, room temperature
28-32 lady fingers
approx 3-4 cups fresh raspberries
2 ounces (60 grams) white chocolate, grated
In the bowl of a mixer, combine the whipping cream, sugar and vanilla. Beat until firm peaks form. Remove to another bowl. In the same mixing bowl, beat the mascarpone cheese with 2 tbsp of orange liqueur. Beat until well blended. Gently fold in 1/4 of the whipped cream mixture to lighten, then fold the remaining whipped cream into the mascarpone mixture.
You can either layer everything in a pretty glass bowl, or use a spring form pan, like I did. Choice is yours. Just line the bottom and sides with parchment paper, if you are going the spring form route. Layer ladyfingers on the bottom of your dish or pan. Brush with the booze. Cover with half the mascarpone mixture, then half of the raspberries and half the grated chocolate. Top with more ladyfingers, booze, mascarpone. Wrap in plastic and refrigerate over night. Remove sides from spring form and carefully remove bottom while sliding tiramisu onto a large plate. Paper will remain on bottom, just pay attention when slicing so no one gets a taste of paper. Before serving, top with grated chocolate and fresh raspberries. Serves 8-12. Recipe adapted from Giada De Laurentiis.