Who doesn't love tiramisu? Well, my mom for one. And many people who do not like the taste of espresso. Now, I'm actually one of those espresso-haters, so I was a tiramisu-hater for the longest time. Until my friend made tiramisu using the Best Recipe Ever. Seriously, if you make tiramisu any other way... well, you shouldn't.
However, sometimes I'm in the mood for some mascarpone-cream goodness, but not for the traditional espresso and chocolate. So I took tiramisu and gave it a fruity twist. This is a great change for a hot summer and the sweet cream and tart raspberries complement each other perfectly.
1 c peach nectar or other sweet fruit juice
6 T brandy
6 large egg yolks
3/4 c granulated sugar
Pinch of table salt
1/2 c heavy cream
16 oz mascarpone cheese6 oz raspberries
2 sleeves ladyfingers (more if you get the smaller kind)
Combine 2 T brandy with the fruit nectar in a shallow bowl. Set aside. Put egg yolks, sugar and salt in the mixer. Beat at medium-high for four minutes. Egg mixture should be pale yellow and frothy. Add the cream, stirring well. Hold bowl over a pot of simmering water. Reduce heat and simmer, stirring constantly for five minutes or until the mixture reaches 160. Pour into another bowl and cool to room temperature. Back in the mixer, add the mascarpone and 1/4 c brandy to the egg and cream mixture. Beat at medium or medium high for about 3-4 minutes, until smooth and thick. Puree 4 oz of the raspberries and stir them into the mascarpone mixture gently.
Dip the ladyfingers one at a time into the fruit juice, rolling quickly (2 second total!). Line the bottom of the pan with dipped cookies. Spread 1/2 of the mascarpone mixture over top. Sprinkle on the rest of the raspberries, pushing them gently down into the cream. Repeat with another layer of ladyfingers and another layer of cream.
Cover and refrigerate.