Tiramisú is a classic. And rightfully so. Fluffy dollups of fresh, sweet mascarpone whipped cream with the warmth of vanilla and the slight bite of brandy or liqueur. Espresso- soaked ladyfingers and shavings or a dusting of rich, dark chocolate. Perfection.
And then along came raspberries. Nestled into the light, airy layers. Infused into the whipped cream in the form of raspberry liqueur.
Raspberries don't have a lot of competition in the berry world, as far as I'm concerned. Growing up, we had a couple dozen raspberry bushes, and in the summer when the big, beautiful berries were at the peak of ripeness, we would eat them right off the plants - by the handful.
It was a miracle any berries made it into a colander and back into the house. I've still been known to eat an entire basket of raspberries in one sitting. By myself. On the way back from the market.
I inherited this trait from my mother, who equally indulges in these voluptuous little red berries. In celebration of a little escape to my hometown to visit my parents next week, I'm making this decadent treat for her. This twist on the classic is sinfully delicious and just in time for summer. That is, if the star ingredient hasn't mysteriously disappeared, one-by-one (or by the handful) first. Maybe buy an extra basket - or two.
I inherited this trait from my mother, who equally indulges in these voluptuous little red berries. In celebration of a little escape to my hometown to visit my parents next week, I'm making this decadent treat for her. This twist on the classic is sinfully delicious and just in time for summer. That is, if the star ingredient hasn't mysteriously disappeared, one-by-one (or by the handful) first. Maybe buy an extra basket - or two.
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