Recipe For the Raspberry Mousse:
14 ounces fresh or frozen raspberries
2 teaspoons lemon juice
3 tablespoons cold water
3 tablespoon plus 1 teaspoon powdered gelatin
1 quart heavy cream
Recipe For the coffee soaking syrup:
3 cups fresh brewed coffee
1 cup granulated sugar
1 ounces crème de cacao liqueur (optional)
Recipe To assemble:
1 to 2 packages premade lady fingers (or 3 ladyfingers per serving)
8 8-ounce rocks glasses or parfait glasses
Cocoa powder and fresh raspberries for garnish
Recipe For the Raspberry Tiramisu
To make the mousse: In a small bowl, sprinkle the powdered gelatin over the cold water and allow to bloom for at least five minutes. While the gelatin sets up, cook the raspberries, sugar, and lemon juice in a saucepan over medium high heat. Once the raspberry mixture has come to a boil remove from heat, and immediately pour the mixture through a sieve to remove the seeds. Stir the bloomed gelatin mixture into the raspberry mixture to melt (if it doesn’t completely dissolve, you can return both to the saucepan over low heat until completely incorporated). Set aside to cool until lukewarm to the touch, stirring occasionally to release the heat.
Once the raspberry mixture has cooled, whip the heavy cream to medium peaks in the bowl of a stand mixer. Fold the raspberry syrup into the whipped cream in thirds, making sure there are no streaks of white between each addition. Set aside while you making the coffee syrup.
To build the individual tiramisu: In a wide bowl dissolve the sugar into the coffee. Once completely combined add in the liqueur if you are using it. Soak the ladyfingers in the coffee syrup, turning them once to make sure both sides are equally saturated (this will take about one to two minutes per side depending on how hard the lady fingers are). You will need three ladyfingers per 8 ounce glass. Cut the saturated ladyfingers in half, and layer them in the bottoms of each glass (two halves per layer). Once the bottom of each glass is lined scoop anywhere between ½ cup to a full cup of raspberry mousse ontop of the lady fingers, filling the glass almost to the top. Allow the tiramisus to set up in the refrigerator for two to four hours before serving. Serve with a dusting of cocoa powder on-top and fresh raspberries.
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Mia Francesca Trattoria
Phone: (919) 278-1525