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Puffin's Perfectly Fabulous Tiramisu

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Recommended Recipe: BelGioioso's Tiramisu recipe

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

1. Prepare the filling by beating the egg yolks with the sugar until lemon colored.
2. Whisk in the 1/2 cup of Grand Marnier.
3. Cook gently in a double boiler over simmering water, stirring constantly, until thickened.
4. Cool the yolks
5. Beat the mascarpone/cream cheese until smooth.
6. Slowly beat in the cooled zabaglione custard.
7. Whip the cream until soft peaks form.
8. Gently fold the whipped cream into the cheese/custard mixture. Set aside.
9. Combine the coffee & remaining 1/4 cup Grand Marnier. Reserve.
10. Grate or finely chop the dark chocolate. Set aside.
11. Line an 8 to 10 cup glass dish with the ladyfingers.
12. Cut to fit and fill in any blank spaces, as best as possible.
13. Brush the ladyfingers with half of the coffee & Grand Marnier mixture.
14. Spread with half of the filling.
15. Place half of the raspberries in a layer on top of the filling.
16. Sprinkle with half of the grated chocolate.
17. Repeat the layers, starting with ladyfingers, brushing with coffee mixture, and spreading the remaining filling on top.
18. Sprinkle the rest of the grated chocolate on top.
19. Refrigerate and allow to mellow at least 6 hours (preferably overnight) before serving.
20. Garnish with the remaining raspberries at serving time.