Over The Top Tiramisu

Over The Top Tiramisu

Ingredients:
2 pkg frozen raspberries
1/2 cup sugar
2 egg yolks
1/4 cup brandy
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 1/2 cups whipping cream
20 ladyfingers or pound cake sliced thinly
1 tbsp. cocoa powder
1/3 cup fresh raspberries

Directions:
Thaw raspberries in colander, reserving juice. In large mixing bowl beat cream
cheese and sugar. In top of double boiler over hot water, beat egg yolks for 5 minutes
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
or until pale and thickened. Beat eggs into cheese mixture. Stir in brandy, lemon juice
and vanilla. Whip 1/2 cup of cream and fold into cheese mixture. Set aside.
Line bottom of trifle dish with ladyfinger halves. Brush with raspberry juice.
Spread with cheese mixture. Sift 1 teaspoon of cocoa powder over top. Sprinkle with
raspberries. Repeat cheese, cocoa and raspberry layers twice more. Circle top of
bowl with ladyfinger halves standing upright over top of bowl. Brush with raspberry
juice. Top with remaining cheese mixture. Sift cocoa powder on top. Cover lightly and
chill overnight.
Whip 1 cup whipped cream. Spoon over tiramisu. Dust with cocoa and garnish
with fresh raspberries and shaved chocolate.
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