Chef Lisa Rolleri puts a fruity and resfreshing spin on a classic Italian dessert: Tiramisu.
2 1/2 Cups Frozen Raspberries
1 pkg Italian Savoirdi
1 Cup Marscapone
2 Eggs, separated
1/4 Cup +3 Tablespoons Sugar
1/2 Cup water
Fresh raspberries for garnish.
Powdered sugar if desired.
In a small sauce pan, add raspberries, 1/4 cup sugar and 1/2 cup water, stir over medium heat until sugar dissolves.
Remove from heat and pour into a sieve and press juice into a small bowl to remove seeds.
In an 8”x 8 “ glass pan, lay savoirdi in the bottom to cover the pan. Ladle the raspberry sauce over the cookies until they are covered.
In a small bowl, beat the egg yolks and 3 tablespoons of sugar until pale yellow and forms ribbons when beater is lifted. Add the mascarpone and beat until smooth. In a separate bowl, beat the egg whites until stiff but not too dry. Fold into the egg-cheese mixture. Spread 1/2 over the cookies in the pan. Lay a second layer of the savoirdi over the spread and ladle more raspberry sauce to cover the second layer. Finish with remaining marscapone mixture. Place fresh berries on top and dust with powdered sugar if desired. Refridgerate the cake for several hours.