Raspberry Tiramisu

1. 1

   Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

2. 2

   Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.

3. 3

   Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.

4. 4

   Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.

5. 5

   Fold the remaining whipped cream into the mascarpone mixture.

6. 6

   Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.

7. 7

   Spread half of the jam mixture over the ladyfingers.

8. 8

   Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.

9. 9

   Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.

10. 10

    Cover and refrigerate at least 3 hours or overnight.

11. 11

    Dust with the confectioners' sugar just prior to serving.

No additional tips available.