I make this in a trifle bowl, but you can do this in an 8"x8" glass pyrex pan as well, or anything that will chill well in the fridge. I wouldn't do it in metal though, because you can't see it.
Frangelico Tiramisu
Ingredients
1 lb mascarpone cheese
1/4 cup sugar
2 tbsps frangelico liqueur plus more for drizzling
1 cup whipping cream
2 packages lady fingers (Savoiardi)
1 cup espresso (cooled)
1 package fresh raspberries
1 bar bittersweet Scharfenberger or other good chocolate
In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar. In a separate bowl whip the whipping cream till soft peaks form. Gently fold mascarpone mixture into the whip cream.
In a trifle bowl, line the bottom and sides of the bowl with lady fingers, and using a pastry brush, paint the ladyfingers with espresso, then with frangelico liquer.
Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
Grate chocolate over the top. Place 1/3 of the raspberries around in the mascarpone/chocolate combination. Repeat this steps, including a new side level.
Layer remaining ladyfingers on top of the shaved chocolate.
Drizzle the remaining espresso and frangelico over the ladyfingers.
Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance. Grate chocolate on top, use the rest of the raspberries.
Adjust if you are using a pyrex dish for the layers.
Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
One other thought I had after I made this, is to add toasted hazelnuts (filberts). Since Frangelico is a hazelnut liqueur I think this would work exceedintly well with this recipe. To toast the hazelnuts, put whole, shelled hazelnuts in a 250 F oven for 15 minutes, and when they are cool husk them of their outer skin (it is the papery brown skin). You won't get all of it off everyone of them but it helps. I would do about 1 cup of these, and reserve 1/2 a cup of them whole or roughly chopped and grind up the other 1/2 a cup in a coffee grounder to make a sprinkle and shake these on with every layer, then put the whole hazelnuts on the very top level with the remaining raspberries.
Bon appetit!
oh, and take a run or a walk after enjoying this. teehee
