Raspberry Tiramisu with Chambord

FOR THE EGGS:

1. In a medium, heatproof bowl combine the egg yolks and sugar. Whisk vigorously for 2-3 minutes until the eggs become pale yellow and thick.
2. Fill a small saucepan with about 1/2” of water and heat to a simmer. Rest the bowl with the eggs on top of the saucepan over the simmering water without actually touching it the water., I use a dish towel to hold the bowl with one hand, while vigorously continuously whisking the egg mixture with the other.
3. Whisk the eggs over the simmering water for about 5-6 minutes until the sugar is dissolved and the eggs leave a thick ribbon when the whisk is lifted from the eggs. Set the eggs aside to cool.

ASSEMBLE MASCARPONE FILLING:

1. In a large bowl use a hand mixer to beat the whipping cream to stiff peaks (when you lift the beaters from the bowl a whipped cream peak will stand up without falling over).
2. When the eggs have cooled, add the mascarpone cheese to the egg yolks and whisk together until smooth. Add the Chambord or raspberry liqueur and whisk to combine. 
3. Add the whipped cream to the egg mixture and carefully fold it into the eggs until homogeneously blended. Refrigerate the cream mixture while you assemble the tiramisu.

SOAK THE LADY FINGERS

1. In a wide shallow bowl, combine the coffee and rum. Quickly dip half of the lady fingers into the coffee mixture, to soak the cake, but not so much that it dissolves or falls apart. 

ASSEMBLE THE RASPBERRY TIRAMISU

1. Transfer the soaked lady fingers to an 8x8” square dish.
2. Add half of the mascarpone mixture to the soaked lady fingers, using an offset spatula to evenly spread it over the boozy cake.
3. Use a grater to shave half of the chocolate over the mascarpone mixture. Top with half of the raspberries.
4. Soak the remaining lady fingers in the rest of the coffee and layer them over the raspberries. Spread the remaining mascarpone mixture followed by grated chocolate (or chocolate curls - made with a vegetable peeler). Top with the remaining red raspberries.

CHILL THE DESSERT

1. Cover with plastic wrap and refrigerate for at least two hours before serving so the flavors can marry and the cream can set.