Red Fruit Tiramisu Interpretation

• Cake and Cream
• 1 pound fresh raspberries
• 40 ladyfingers
• 1,1/2 cups mascarpone
• 1,1/4 cups whipping cream
• 3/4 cup granulated sugar
• 1/4 teaspoon vanilla extract
• Syrup
• 1 cup confectioners sugar
• 5 tablespoons kirsch
• 1,1/4 cups water

1. Syrup: Heat water and sugar in a saucepan. Once the sugar dissolves, add alcohol and remove from heat.
2. Cream: Put mascarpone, granulated sugar, and vanilla in a bowl and mix. Put whipping cream in a different bowl and mix until it becomes stiff. Add mascarpone mixture to whipping cream and beat.
3. Cake: Dip lady fingers (one by one) in syrup. Be careful that they don't get too wet, otherwise the cake will be soggy and runny.
4. Assemble: Place lady fingers dipped in syrup on serving platter until you have the desired length and width of cake. Spread the cream on top of the lady finger layer. Add a layer of flattened raspberries. Repeat for another layer! (You can have as many layers as you want, I normally do three layers). Once you have the desired amount of layers, smooth the cream as if it were a frosting and use raspberries (and almonds if you desire) to garnish!
5. Before eating: refrigerate the cake overnight for the lady fingers to fully moisten and become cake-like. If you have left over cream, dip any red fruits you have or eat straight from the bowl!

cream, fresh raspberries, ladyfingers, mascarpone, whipping cream, sugar, vanilla, syrup, confectioners sugar, water

Taken from food52.com/recipes/38382-red-fruit-tiramisu-interpretation (may not work)