Tuesday, August 19, 2008

By popular request -- raspberry tiramisu!

The popular and delicious Italian dessert called "tiramisu" means "pick me up" -- traditionally, it is made of savoiardi [ladyfingers] soaked in coffee and layered with mascarpone cream.

This twist on the traditional recipe is definitely a pick-me-up -- it was such a hit that The Book Cook is posting the recipe here. Enjoy! ==========================================
Giada de Laurentis's Raspberry Tiramisu


1 cup seedless raspberry jam [The Book Cook recommends using 1- 1/2 cups jam]
6 [4 + 2] tablespoons orange liqueur (recommended: Grand Marnier)
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
Confectioners' sugar, for serving


Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.

Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.

Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a 13 x 9 x 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
Spread half of the jam mixture over the ladyfingers.
Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.

Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
Cover and refrigerate at least 3 hours or overnight.

Dust with the confectioners' sugar and serve.

Note from The Book Cook: If you like a bit of crunch in your ladyfingers, 3-5 hours is long enough to let it sit. If you prefer the traditional style, allow at least 8 hours for everything to soak into the ladyfingers.

Thanks to Giada de Laurentis for sharing the original recipe at http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-tiramisu-recipe/index.html

Tuesday, August 12, 2008

Ciao tutti!

Join The Book Cook this Friday August 15th, 2008 as he prepares convenient, easy, and delicious Italian dishes, featuring recipes from Giada De Laurentis.

The Book Cook will whip up Giada's ever-popular spaghetti al limone, grilled shrimp (from Weber's Real Grilling), bruschetta, and of course tiramisu for a sweet finish.

Hope to see you this Friday at Borders, in the cooking lounge next to Seattle's Best Cafe. Come early for the best seat and the tastiest samples!

Borders Mission Bay [3rd @ King, across from ballpark]
Friday August 15th
12 noon - 3:00 pm.