Berrymisu
Recipe: #16937
January 23, 2015
Categories: Desserts, Raspberry, Christmas, Mothers Day, Thanksgiving, Valentine's Day, more
"Raspberries replace the coffee flavor in a refreshing and fruity take on tiramisu. This simple recipe can be prepared a day ahead. Times do not include chilling time. From Bon Appetit, March 2001."
Ingredients
Nutritional
- Serving Size: 1 (197.4 g)
- Calories 405.8
- Total Fat - 24 g
- Saturated Fat - 14 g
- Cholesterol - 80.1 mg
- Sodium - 148.8 mg
- Total Carbohydrate - 47.3 g
- Dietary Fiber - 1.1 g
- Sugars - 43.4 g
- Protein - 3.5 g
- Calcium - 67.1 mg
- Iron - 0.3 mg
- Vitamin C - 10.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Puree thawed raspberries in processor until smooth.
Step 2
Strain into medium bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer.
Step 3
Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth.
Step 4
Beat chilled whipping cream in another large bowl until peaks form.
Step 5
Gently fold whipped cream into cream cheese mixture.
Step 6
Add pureed raspberries and fold just until combined.
Step 7
Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently. Cool slightly.
Step 8
Dip 1 biscuit briefly into lemon syrup, turning to coat. Place flat-side up in bottom of 12-cup trifle dish.
Step 9
Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary.
Step 10
Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish.
Step 11
Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary.
Step 12
Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture.
Step 13
Cover and refrigerate until set, at least 3 hours and up to 1 day.
Step 14
Garnish with fresh raspberries and with fresh mint sprigs, if desired.
Tips
No special items needed.