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Name: Tiramisu with raspberry sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: Equal parts Marsala, Kahlua,& espresso; 2 Pkg Ladyfingers; 16 ounce Mascarpone cheese; 1/2 cup Brown sugar Packed; 2 teaspoons Vanilla extract; 2 large Eggs; 1 teaspoon Cinnamon; 16 ounces Heavy whipping cream; 3 tablespoons Cocoa Unsweetened powder; 10 Ounce Frozen raspberries Thawed; 1 tablespoon Lemon Juice; 1 tablespoon Agave nectar

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INGREDIENTS

Equal parts Marsala, Kahlua,& espresso
2 Pkg Ladyfingers
16 ounce Mascarpone cheese
1/2 cup Brown sugar ; Packed
2 teaspoons Vanilla extract
2 large Eggs
1 teaspoon Cinnamon
16 ounces Heavy whipping cream
3 tablespoons Cocoa ; Unsweetened powder
10 Ounce Frozen raspberries ; Thawed
1 tablespoon Lemon Juice
1 tablespoon Agave nectar

INSTRUCTIONS

1. Heat the eggs with a little cream in a small skillet, whisking constantly until sufficiently warm to kill any bacteria. Do not cook the eggs.

2. Whip remaining cream until stiff peaks form. Set aside in refrigerator.

3. Combine cheese, sugar, vanilla, eggs & cinnamon in a large bowl. Beat at high speed of a mixer for 3-4 minutes or until fluffy.

4. Fold whipped cream into cheese mixture.

5. Dip 1/2 of the ladyfingers in the mixture of Marsala, Kahlua, & espresso and place in a single layer in 9 x 13 baking dish. Spread 1/2 of cream cheese mixture over top then sift 1/2 the cocoa over top of cheese. Repeat a second layer, starting with the ladyfingers & ending with cocoa.

6. Cover & chill at least 1 hour.

For raspberry sauce:

Place the thawed frozen raspberries in blender or food processor with lemon juice and agave nectar. Process until smooth

Serve tiramisu with raspberry purée. Garnish with fresh raspberries, if desired.

NOTES

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Tiramisu with raspberry sauce

Equal parts Marsala, Kahlua,& espresso
2 Pkg Ladyfingers
16 ounce Mascarpone cheese
1/2 cup Brown sugar Packed
2 teaspoons Vanilla extract
2 large Eggs
1 teaspoon Cinnamon
16 ounces Heavy whipping cream
3 tablespoons Cocoa Unsweetened powder
10 Ounce Frozen raspberries Thawed
1 tablespoon Lemon Juice
1 tablespoon Agave nectar

1. Heat the eggs with a little cream in a small skillet, whisking constantly until sufficiently warm to kill any bacteria. Do not cook the eggs.

2. Whip remaining cream until stiff peaks form. Set aside in refrigerator.

3. Combine cheese, sugar, vanilla, eggs & cinnamon in a large bowl. Beat at high speed of a mixer for 3-4 minutes or until fluffy.

4. Fold whipped cream into cheese mixture.

6. Cover & chill at least 1 hour.

For raspberry sauce:
Place the thawed frozen raspberries in blender or food processor with lemon juice and agave nectar. Process until smooth

Serve tiramisu with raspberry purée. Garnish with fresh raspberries, if desired.

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 12 Servings

Calories: 374
Calories from Fat: 259 (69%)

Amt Per Serving		% DV

	Total Fat 28.8g	38 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 1.4g
Cholesterol 163.9mg		50 %
Sodium 171.3mg		6 %
Potassium 176.5mg		5 %
Total Carbohydrate 25.1g		7 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 23.4g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 374

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