White Chocolate Raspberry Tiramisu

Place raspberries in a bowl, add the 6 tablespoons of sugar and let the berries macerate.

Next prepare the syrup by combining the 1 cup of sugar and hot water in a bowl. Stir until the sugar is dissolved. Add the orange liqueur and the cold water. Set aside.

Combine the egg yolks and 1 cup sugar in the top of a double boiler over simmering water. Cook for about 10 minutes stirring constantly. Some crystals may form on the bowl and be careful not to stir them in or you will get a gritty custard. Remove the bowl from the heat and transfer carefully to another bowl trying not to add many crystals if they have formed. Whip the yolks until thick and lemon coloured. Add the mascarpone to the whipped yolks. Beat until combined. Set aside for a moment.

In a separate bowl whip the cream and vanilla until stiff peaks form. Gently fold this into the yolk mixture and set aside.

Dip each ladyfinger in the bowl of syrup and then line a 9X13″ pan with them. You may have to trim them some to fit. Spoon half of the raspberries and their juice on top of the fingers. Spoon half of the cream filling over the ladyfingers. Top with half of the grated chocolate. Repeat layers, with ladyfingers, raspberries and cream filling. Sprinkle with the remaining chocolate. Refrigerate overnight or for several hours.

Recipe from my friend, Carla Osadchuk.