Raspberry Tirimisu

Updated at: Thu, 17 Aug 2023 03:37:13 GMT

Step 1

Line 2 12" Round cake pans with parchment paper. Bottom only.

Step 2

Fill a larger bowl with ice water. This will be used to cool the custard.

Step 3

For the custard: Set up a double boiler. I use a large pot and a large stainless steel salad bowl. Set the bowl over a pot of barely simmering water making sure the bowl does not touch the water. This will cook the eggs. Add egg yolks and sugar and whisk until the sugar has dissolved. Slowly whisk in the heavy cream. Keep whisking until you have a light foamy and creamy mixture. When the mixture reaches 170 degrees F remove the bowl and place over the ice water. Whisk until cool. About 5 minutes. Remove from ice water set aside.

Step 4

In a large stand mixer add the mascarpone and whisk on low until slightly warm and pliable. Remove from the mixer and fold mascarpone into the custard mixture slowly untill just combined. Do not over mix.

Step 5

For the raspberry mixture heat put berries in a small saucepan over low heat and add 1/2 a cup of the raspberry liquor. Stir gently until warm. Remove from heat and blitz in a food processor until chopped fine. Let cool. When room temperature fold into 3/4 of the custard reserving 1/4 for the final layer. This will give you a nice raspberry center and a beautiful white top.

Step 6

In a small 1/4 pan or rectangular brad pad mix the espresso and remaining liquor.

Step 7

To assemble you'll have to exercise patience. One cookie at a time roll quickly through the mixture and place in the cake pan. You do not want the cookies soaked as the cake will end up being mushy. Because you are using a round you will need to cut the pieces to fit. Once the bottom row is complete scoop on some of the raspberry custard mix. Using an offset cake knife spread the mixture evenly over the cookies. be gentle taking care to crush the cookies. For the next row you will rotate the pan 1/4 so that the cookies overlap. This will create more structure and hold the cake together when sliced. Repeat for the third and final row remembering to use the custard that does not have raspberries in it for the top layer.

Step 8

For garnish cut 40 raspberries in half. place halve cut side down on paper towels for a few minutes to drain any juice. Map out 20 slices and place a half raspberry on the outside edge of the future slice.

Step 9

I like to use dehydrated raspberry powder as a dusting at service as well as a raspberry caramel drizzle.

Step 10

When done place in the refrigerator covered for 6 hours minimum before serving. This cake will last 2-3 days before it starts to become mushy.

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