In The Kitchen

MELT IN YOUR Mouth

BERRY GOOD TIRAMISU

Tantalize your family and friends taste buds this spring with this decadent tongue-tingling creamy dessert. Incredibly easy to make and also a perfect make ahead dish. There is no excuse not to whip this up. Sprinkle in a handful of berries to balance nicely against the espresso and almond, creating a “melt in the mouth” not too sweet dessert (that has replaced birthday cake at my house). Beware the last couple pieces will command a lot of attention but can also be perfect for bargaining!

Ingredients:

24 Ladyfingers (1 package, I used the organic Whole Foods ones) 16 oz (2 tubs) mascarpone cheese, room temperature 4 large responsibly laid eggs (pasteurized or very fresh) 1/2 cup sugar (either raw cane or 1/3 cup coconut sugar) 1 1/4 cups strong coffee (better if you use espresso) 2 tablespoons amaretto or 1 teaspoon almond extract 1 cup fresh raspberries, plus a few more for garnish 2-3 tablespoons unsweetened cacao powder for dusting over the top

Instructions:

Separate the egg yolks in one bowl and the whites in another bowl wiped with vinegar. The vinegar helps the egg whites beat up much fuller. For the egg whites, beat with clean beaters on high until just stiff (the whites should be just firm enough not to fall out if the bowl was turned upside down) and set aside. In the egg yolk bowl, add the sugar and beat on high for 2-3 minutes until pale yellow and thick. Beat the cheese into the yolk mixture until combined and set aside. Fold a few dollops of the egg whites into the yolk mixture and stir. Then gently fold in the rest of the whites into the yolks until just combined. In a small bowl (wide enough to fit a lady finger) mix the coffee with the almond extract or amaretto to use for quickly dipping lady fingers.

To assemble, use a pan 9x9 inches that is at least 2 1/2 inches deep. Using 12 of the ladyfingers, dip each ladyfinger one at a time very quickly into the coffee mixture and place single layer in the bottom of the pan. Do not dip each one too long or leave in the mixture otherwise they will soak up too much and become soggy. Sprinkle over half the raspberries. Spread half the egg mixture over the 12 ladyfingers. Repeat dipping and laying the remaining 12 ladyfingers in a single layer over the egg mixture. Sprinkle the remaining raspberries and then spread the remaining egg mixture over the top. Sift the top with the cacao powder to cover. Cover and refrigerate at least four hours but overnight is preferable! Decorate with raspberries to serve and scoop out into wedges. Serves 6-8.

Photography by Glenn Roberson Jill Dahan lives in Cornelius and is the author of Starting Fresh! Recipes for Life. You can learn more about her at www.jilldahan.com. To learn more about her nonprofit,

Sunninghill Jill Kids, visit www.sunninghilljillkids.org.