Raspberry & Chambord Tiramisu
I made this recipe recently for a dinner party. The tiramisu looks beautiful individually presented. The combination of the fresh raspberries and Chambord liqueur really complement each other in this recipe.
3 Cups Strong Brewed Coffee (or Espresso), ½ Cup Chambord Liqueur, ¼ Cup Sugar
8 oz. Mascarpone Cheese, 8 oz. Ricotta Cheese, 8 oz. whipped topping, ½ Cup Powdered Sugar
& 2 Tbsp. Grated Lemon Zest
Ladyfingers (I use Savoiardi Brand)
Powdered Sugar for dusting
In a bowl, mix the hot coffee, Chambord liqueur and the sugar until the sugar has dissolved. In another bowl, mix the mascarpone cheese, the ricotta cheese, the whipped topping, the powdered sugar and the lemon zest. Using individual serving glasses, quickly soak each ladyfinger in the coffee mixture, and line the bottom of each glass. Spoon the cheese mixture on top along with a layer of raspberries, and continue layering until reaching the top of the glass. Garnish with fresh raspberries and powdered sugar, as desired. Refrigerate for at least four hours, or overnight if possible. Serve chilled.