Chef Christopher Lee brighten up the classic tiramisu with fresh raspberries and Saigon Cinnamon.
Mix coffee, 1/4 cup of the sugar and cinnamon in small saucepan. Bring to boil on medium heat, stirring occasionally until sugar is dissolved. Remove from heat. Cool slightly
Meanwhile, stir mascarpone cheese, remaining 1/2 cup sugar and vanilla in medium bowl until well blended. Beat cream in large chilled bowl with electric mixer with chilled beaters on medium speed until soft peaks form. Add 1/4 of the whipped cream to mascarpone mixture. Stir gently with spatula until well blended. Add remaining whipped cream. Stir gently to incorporate whipped cream
Dip 1/2 of the ladyfingers on both sides in coffee mixture. Arrange ladyfingers in single layer in bottom of 8-inch baking dish, cutting ladyfingers to fit if necessary. Spread half of the mascarpone mixture over ladyfingers. Top with raspberries. Dip remaining ladyfingers in remaining coffee mixture. Arrange over raspberries. Drizzle with any remaining coffee mixture. Spread remaining mascarpone mixture over ladyfingers. Cover
Refrigerate at least 4 hours or until ready to serve. Just before serving, sprinkle top with cocoa powder. Serve with additional raspberries, if desired
Test Kitchen Tip: Savoiardi are crisp Italian cookies used to prepared tiramisu or trifles. They can be found in specialty food stores or in the international section of some groceries. If unavailable, substitute 2 packages soft ladyfingers.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant.