The Local Italian Chef’s Raspberry Tiramisu

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Every week a local chef from one of the best Italian restaurants in Waterford writes a recipe page in the Waterford News and Star newspaper. (this is adjusted slightly)

So we decided to make this last Saturday evening for Sunday!  Sunday is dessert day in our house!

I found this to be more like a trifle than a tiramisu but nevertheless it was so creamy and delicious!

This one was o joint effort, My mom prepared the majority of it and then I assembled it!

It doesn’t turn out really pretty like I had expected but it gels together overnight quite well!

And the fresh raspberries…… were amazing……. just simply AMAZING!!

Can you tell that I LOVE raspberries?

Here’s the recipe,

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Ingredients

200g raspberry jam

50ml Bols Raspberry liqueur

500g mascarpone

220ml double cream

50g sugar

1tsp vanilla extract

200g Boudoir biscuit fingers

400g fresh raspberries

Icing sugar and Green and Black’s milk chocolate to decorate

Method

Mix the Jam and half of the Bols.

In a separate bowl mix the remaining Bols and the mascarpone.

Beat the sugar, cream and vanilla until stiffened, then add to mascarpone and combine.

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Assembly

Line the bottom of a trifle bowl with half of the Boudoir biscuit fingers (or as many as will fit).

Add a layer of jam mixture (use about half).

Add a layer of the cream and mascarpone mixture (again use half).

Add half of the raspberries.

Repeat the above steps- Boudoir biscuit fingers/  jam mixture/ cream and mascarpone mixture/ raspberries.

Place in the fridge to set overnight.

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We left the chocolate and the Icing sugar to do the next day before serving but forgot! But I guess we had some lovely chocolate to to nibble on for the rest of the week!

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