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Daily Recipe for 1/11/2001 Recipe for Tiramisu con I Frutti di Bosco : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Desserts, Roast Duck, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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1 1/4 cups sugar
1/3 cup hot water
1/2 cup cold water
4 tablespoons Triple Sec or other orange flavored liqueur
14 ounces ladyfingers or Savoiardi
16 ounces fresh or frozen raspberries, thawed
4 eggs separated
1/2 teaspoon vanilla
1 pound Mascarpone cheese
4 ounces semisweet chocolate
3 tablespoons toasted sliced almonds

Stir 1/4 cup of the sugar into the hot water until completely dissolved, then stir in the cold water and orange liqueur.  Lay the ladyfingers or Savoiardi out on a baking sheet and brush both sides with the orange liqueur syrup.  They should be moist on the outside but still crunchy on the inside.  Place the raspberries in a medium bowl and stir in 1/4 cup of the remaining sugar.  Set aside.  In a large bowl, beat the egg yolks, 6 tablespoons of the remaining sugar and the vanilla with an electric mixer until the mixture is thick enough to form a long ribbon when you lift the beaters, about 5 minutes. Add the Mascarpone cheese, beat for 3 minutes then set aside.  Clean the beaters of the electric mixer carefully and in a clean bowl, beat the egg whites until soft peaks form, 3 - 4 minutes.  Add the remaining 6 tablespoons of sugar and beat until they form stiff peaks and have a glossy finish, about 1 - 2 minutes longer. Fold the beaten egg whites into the Mascarpone mixture, 1/3 at a time.  Make sure you fold the egg whites in completely to avoid the coarse texture, but don't overmix or you'll lose the lightness.  Cover the bottom of a 7 x 11 inch baking dish with a single layer of the soaked ladyfingers.  Cut the remaining ladyfingers in half and stand up around the edges of the dish.  Spread the raspberries, 1/2 of the cheese mixture, the grated chocolate and the remaining 1/2 of the cheese mixture.  Sprinkle the toasted almonds over the top.
Lightly cover the dish with plastic wrap and refrigerate for 4 hours or overnight. 
Serve chilled.

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