Red Fruit Tiramisu Interpretation

Cake and Cream

• 1 pound fresh raspberries
• 40 ladyfingers
• 1,1/2 cups mascarpone
• 1,1/4 cups whipping cream
• 3/4 cup granulated sugar
• 1/4 teaspoon vanilla extract

Syrup

• 1 cup confectioners sugar
• 5 tablespoons kirsch
• 1,1/4 cups water

1. Syrup: Heat water and sugar in a saucepan. Once the sugar dissolves, add alcohol and remove from heat.
2. Cream: Put mascarpone, granulated sugar, and vanilla in a bowl and mix. Put whipping cream in a different bowl and mix until it becomes stiff. Add mascarpone mixture to whipping cream and beat.
3. Cake: Dip lady fingers (one by one) in syrup. Be careful that they don’t get too wet, otherwise the cake will be soggy and runny.
4. Assemble: Place lady fingers dipped in syrup on serving platter until you have the desired length and width of cake. Spread the cream on top of the lady finger layer. Add a layer of flattened raspberries. Repeat for another layer! (You can have as many layers as you want, I normally do three layers). Once you have the desired amount of layers, smooth the cream as if it were a frosting and use raspberries (and almonds if you desire) to garnish!
5. Before eating: refrigerate the cake overnight for the lady fingers to fully moisten and become cake-like. If you have left over cream, dip any red fruits you have or eat straight from the bowl!