RASPBERRY TIRAMISU

"There's nothing wrong with the classic tiramisu of ladyfingers soaked in espresso topped with marsala and mascarpone cream, but my version is a lot lighter and more beautiful. The great thing about this dessert is that you actually have to prepare it ahead of time. The longer it sits, the better it tastes."

1 cup seedless raspberry jam
6 tablespoons Grand Marnier, divided use
1 pound mascarpone cheese, at room temperature
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
48 soft ladyfingers (2 3-ounce packages) or 40 dry Italian ladyfingers (2 packages)
3 baskets fresh raspberries (1/2 dry pint, about 3-3/4 cups total)
Confectioners' sugar, for dusting

Stir together the jam and 4 tablespoons of the Grand Marnier in a small bowl to blend.

Stir together the mascarpone and remaining 2 tablespoons of Grand Marnier in a large bowl to blend.

Using an electric mixer, beat the cream, granulated sugar and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a 13x9x2-inch glass baking dish or other decorative serving dish with a third of the ladyfingers. Spread a third of the jam mixture over the ladyfingers. Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.

Cover and refrigerate at least 3 hours or overnight.

Dust the confectioners' sugar over the top and serve.

Servings: 8 to 10
Source: Giada's Family Dinners by Giada De Laurentiis