Red, White, & Blue Tiramisu Recipe

Red, White, & Blue Tiramisu Recipe
It’s always fun to make delicious patriotic food for the summer patriotic holidays: Armed Forces Day, Memorial Day, Flag Day, and Independence Day. It shows we have an appreciation for the USA, and it makes for a festive time. The following Red, White, & Blue Tiramisu was developed for a going-away party for my grandson who was leaving for Boot Camp, and it was very popular with party guests. Not only is it red, white, and blue, but it is attractive, festive, and decadent.
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Incidentally, this tiramisu contains raw eggs, so make sure you use impeccably fresh eggs. Modern recipes always warn about raw eggs, but I have never had a problem and I plan to continue to use them in this dish. I ran a catering business for over 20 years, served variations of this tiramisu, and never poisoned anyone, so I feel pretty confident that the raw egg issue is extremely rare or non-existent.

12 Servings

1 1/4 pounds mascarpone cheese, or 2 8-ounce packages cream cheese whipped with 1/2 cup heavy cream (not authentic or as good, but will do in a pinch)
5 eggs, separated, at room temperature
1/2 cup sugar
Pinch salt

3 cups blueberries
3 cups raspberries
1/2 cup sugar

1/2 cup lemon juice
1/2 cup sugar
1/2 cup berry liqueur, or berry flavored coffee syrup
1 16 oz. package ladyfingers, (or thereabouts)

  1. Beat the mascarpone in a small bowl until soft.
  2. In a separate bowl beat the egg yolks with the sugar, until the mixture is pale yellow and fluffy; gradually beat in the mascarpone.
  3. In a separate bowl beat the egg whites with the salt until they form stiff peaks; fold the egg whites into the mascarpone mixture.
  4. Mix the berries and sprinkle 1/2 cup sugar over the berries; stir occasionally to dissolve the sugar.
  5. Mix the lemon juice and 1/2 cup sugar; microwave 1-2 minutes or until the sugar has dissolved and stir in the liqueur.
  6. Dip half of the ladyfingers in the mixture and line a 9 x 13" glass casserole dish; cover with half of the mascarpone mixture.
  7. Spread half of the berry mixture over. Repeat, with ladyfingers, then mascarpone mixture, then berries.
  8. Cover tightly with plastic wrap and refrigerate several hours or overnight.
  9. To serve, cut into squares.

Amount Per Serving
Calories 499 Calories from Fat 166
Percent Total Calories From: Fat 33% Protein 13% Carb. 51%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 10 g
Cholesterol 271 mg
Sodium 392 mg
Total Carbohydrate 63 g
Dietary Fiber 1 g
Sugars 25 g
Protein 16 g

Vitamin A 15% Vitamin C 29% Calcium 0% Iron 11%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.