Tiramisu' with Fresh Raspberries
6 Large Egg Yolks
1C Marsala Wine
1/2C Strong Coffee, Cooled
1 1/2lbs Mascarpone Cheese, Softened
12oz Fresh Raspberries
4oz Semi-Sweet Chocolate, chopped finely or grated
Take a double boiler and add some water in bottom pot and bring to the simmer. In top pot add egg yolks and sugar. Beat well until light and fluffy. Whisk in 3/4C Marsala wine and place over boiling water. Whisk constantly until mixture becomes creamy and doubles in volume, about 5 mins. Remove from heat and whisk in expresso and cheese until smooth. Set aside to cool. Brush ladyfingers with remaining 1/4C marsala and line bottom and sides of a trifle bowl or suitable dish. Pour in half of cheese mixture, top with 1/2 of raspberries and some grated chocolate. Make a layer of remaining ladyfingers and pour over remaining cheese mixture. Top with raspberries and grated chocolate as in picture above. Refrigerate 8 hours or preferably overnight. Makes 8 servings and it's about 460 calories per serving.