Ree Drummond’s Raspberry Tiramisu | The Pioneer Woman | Food Network

Ree makes one of her all-time favorite desserts: tiramisu! For a bright touch, she adds fresh raspberries to this classic treat.
#PioneerWoman #FoodNetwork #ReeDrummond #Tiramisu
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4bTZhIV
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Raspberry Tiramisu
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 5 hr
Prep: 20 min
Inactive: 4 hr 30 min
Cook: 10 min
Yield: 8 servings

Ingredients

5 whole egg yolks
1/4 cup plus 4 tablespoons sugar
3/4 cup marsala wine
1 pound mascarpone cheese, at room temperature
1 cup whipping (heavy) cream
3 teaspoons vanilla extract
1 1/2 cups brewed espresso
Store-bought ladyfingers
2 cups fresh raspberries
1 square semisweet chocolate, for grating

Directions

In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)

Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool.

Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl, combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

Add the remaining 1/4 cup marsala and vanilla to the espresso. Arrange the ladyfingers in a single layer in a 9- by 13-inch pan. Spoon a small amount of the espresso mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine). Plop one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semisweet chocolate. Repeat the process two more times.

Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together.
To serve, spoon out helpings onto individual plates.

Cook’s Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Ree Drummond’s Raspberry Tiramisu | The Pioneer Woman | Food Network

this weekend is the fourth annual reunion of all my high school and childhood friends once a year we all get together on the ranch and really live it up I’m making tiramisu for dessert tonight tiramisu is one of my all-time favorite desserts the first time I had it was in the 8S and this weekend has always had sort of an 80s theme to it since we all graduated in ‘ 87 I’ve got a pound of softened moscar Pon cheese I’m going to scrape it into a bowl then give it a stir so it won’t have any l okay the moscar pon is nice and smooth you can also use softened cream cheese in a pinch it’s really good too now I’m going to whip up some cream I’ll add about a cup of cream to the mixer and a four a cup of sugar there are many delicious stages to Tiramisu and it’s so much fun to make it’s also good to make ahead of time because it needs to sit and sort of become more Wonderful by the minute all right I’ll Whip this up okay I don’t want to beat the cream until it’s really stiff I just want soft peaks all right there’s lots of folding in tiramisu first thing I’ll do is fold the softened mascaron into the whipped cream that’s why it’s really important for the mascaron to be really soft if you put cold mascaron into the whipped cream once it hits the cream it’ll form these little lumps it’s kind of hard to get those out but you don’t want to beat it cuz this needs to be a light fluffy mixture okay that’s all folded together no big lumps now an essential component to tiramisu is zabayon I made this earlier and it’s been chilling in the fridge it is so darn delicious zabayon is an egg yolk mixture so it’s five egg yolks four a cup of sugar then just whisk them together until they’re pale yellow in color then the mixing bowl gets placed over a saucepan of simmering water and at this point you gradually add a half a cup of Marsala wine whisking constantly then just cook the zabayon over the simmering water for about 5 minutes scraping the sides and the bottom as you need to then when it’s done you take the bowl off the heat cover it with plastic wrap and chill it till it’s cool okay the zaboon is all nice and folded into the mixture tiis Su has many stages but they’re all totally worth it I’ve got a cup and a half of really strong coffee and I’m just going to add a/4 cup of Marsala wine if you don’t have marsala Brandy also works I’ve used Brandy several times cuz it’s hard for me to get Marsala wine around here and then I’ll just add about a tablespoon of vanilla give or take I’ve got two packages of lady fingers that’s the classic tiramisu approach I I’ve made tiramisu before by making a homemade sponge cake but lady fingers are so simple and they’re really delicious I’m just going to put a layer on the bottom of the trifle bowl if you need to break them in half to fit them in the crevices that’s just fine now I have this glorious coffee liquid and I’ll just spoon it a little bit at a time right over the lady fingers the lady fingers are super crispy and crunchy and they just absorb that liquid I put about a tablespoon of coffee liquid over the top of each lady finger this cream mixture is so delicious I’m going to spoon about a third of it over the lady fingers and then I’ll just spread it evenly over the top all right now I’ve got a piece of semisweet baking chocolate and I’m just going to grate some over the top all right now I’ve got some beautiful juicy raspberry and I’m just going to lay them over the top of the chocolate all right got the raspberries in there now I’m just going to keep building the layers until I run out of [Music] ingredients and that is all there is to it what a gorgeous tiyu look at that now I’m going to stick this into the fridge for a few hours the cookies are going to continue to soften the flavors will all meld and become perfect