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Raspberry Tiramisu
February 27, 2005

An absolutely delicious spin on traditional tiramisú, ideal for summer; I made 1 1/2 times the amount for a party, and it disappeared. I used the best raspberries I could lay my hands on, and they lifted the dessert into another realm altogether. One hint though? As much as I love chocolate, in my opinion, this doesn't need it. And it was nothing to do with the quality of the chocolate I used - I just think it adds nothing to it, and the next times I make it will be without it. JSPAHN, maybe you haven't had tiramisú before, because it's quite clearly not baked; the way I see it, you're going to die anyway from all that creamy richness so you might as well not worry, but if the thought of uncooked eggs makes you nervous, there are plenty of recipes out there for tiramisú featuring a cooked sabayon (egg yolk mixture) and Italian or Swiss (ie. cooked) meringue. Just be forewarned that you will be sacrificing some creaminess.

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