Recipe: Raspberry Tiramisu (using mascarpone, fresh raspberries, and raspberry jam)

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