| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce02 |
12 |
servings |
INGREDIENTS
| 1 |
c |
Fresh raspberries |
| 1 |
c |
Fresh blueberries |
| 1 |
c |
Fresh blackberries |
| 1 |
c |
Sliced strawberries |
| 1 |
c |
Sugar |
|
|
Juice of one lemon |
| 2 |
pt |
Heavy cream |
| 8 |
oz |
Mascarpone cheese |
| 1/2 |
c |
Powdered sugar |
| 1 |
|
Prepared sponge cake – (9" by 9" by 2"); sliced into 3 layers |
| 1 |
c |
Chambord liqueur |
| 1/2 |
c |
Raspberry coulis |
|
|
Fresh mint sprigs |
|
|
Powdered sugar in shaker |
INSTRUCTIONS
In a mixing bowl, combine all the berries with the sugar and lemon
juice. With a fork, lightly mash 1/4 of the berries against the side
of the bowl. Allow the berries to sit for 1 hour. Using an electric
mixer, whip the cream until stiff peaks form. In a mixing bowl, fold
half of the whipped cream into the Mascarpone cheese, along with the
powdered sugar. Blend until the cream is fully incorporated. To
assemble, lay one layer of the sponge cake on the bottom of the pan.
Brush the layer with the Chambord. Spread 1/3 of the cheese mixture
over the sponge cake. Repeat the procedure until all of the cake and
cheese mixture are used. Spread the reserved whipped cream over the
top of the cake. Allow the cake to set, about 1 hour. Place a slice
of the tirmisu on the plate. Garnish with raspberry coulis, fresh
mint and powdered sugar. This recipe yields 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2367 broadcast 07-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-04-1997
Recipe by: Emeril Lagasse
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