"Easy Baking"

Show 68

Markus Bohr - Chef
Grand Hyatt Washington
1000 H. Street, N.W.
Washington, D.C.

Via Pacifica's Raspberry Tiramisu

Raspberry Syrup
1) 6 oz. Sugar
2) 9 oz. Water
3) 1 oz. Corn Syrup
4) 1 oz. Raspberry Puree, strained
5) 1 oz. Lemon Juice
6) 1 oz. Eau de Vie Framboise (Raspberry Liquor)

1) Boil water with sugar and corn syrup.
2) Set aside and let cool down.
3) Add juice, puree and the eau de vie.

Mascarpone Cream
1) 8 oz. Mascarpone Cheese
2) 8 oz. Heavy Cream
3) 3/4 tsp. Gelatin
4) 1 each Egg Yolk
5) 1 oz. Sugar

1) Soak gelatin in a small amount of ice cold
2) Whisk together yolk and sugar over steam.
3) Drain excess water off gelatin and add the
4) Whip up cream to soft tips.
5) Using a spatula, mix the yolks under
     mascarpone cheese.
6) Add whipped cream.

Assembling the Dessert
1) 15 each Ladyfinger Biscuits
2) 2 cartons fresh Raspberries
3) 2 tbs. Chocolate Shavings
4) Dash of Powdered sugar

1) Soak finger biscuits in the syrup, place
     two onto a plate.
2) Dress 2 spoonfuls of mascarpone cream
     on the biscuits.
3) Place 2 rows raspberries into cream.
     Sprinkle a few chocolate shavings over
     the berries.
4) Repeat steps 1-4 with one biscuit, one
     spoonful of cream and one row of
     raspberries on top of the first layer.
5) Dust with a dash of powdered sugar.
6) When all desserts are plated up, add leftover
     berries to the remaining syrup, blend and
     strain them.
7) This will serve as your coulis, to be drizzled
      liberally around the tiramisu.

Easy baking!!