I’ve really loosened up since beginning this venture, this wonderful world of Jen’s Dish has become a place for ideas and creations beyond what I thought the day I sat down and wrote my first post. I’ve taken to being really open to new and creative subliminal ideas planted in my mind by an array of fine chefs, as I read every cook book I can get my paws on, and look up online dishes that I think of off the top of my head, things i may have had once in a restaurant and just come back to me, or I am reminded by a small detail I see, hear, touch, or smell. Tiramisu is a tricky game to play as the combos need to be simple and elegant, much like myself, ha ha!!! Hippie girl gets simple and elegant….film at 11!!! Who would have thought a girl from such humble beginnings, a hippie kid running around the wilds of Big Sur, and Hawaii, sings the blues, does live theatre,works in the restaurant biz, Bartending, and happens to be a hell of a cook, years later ends up writing a blog on the internet, something until about 5 years ago I new nothing about, and until last year in Oct. while sitting in a movie theatre watching Julie and Julia, had no idea what blogging really was, as it’s very much about life, your life my life, doesn’t matter. It’s about stories and recipes for me and the sweetest form of inspiration, a movie where this all formed in my head before the movie was even over, the main thing being, that I saw for the first time that Julia Child started her “working life” at about 40 yrs old and that it wasn’t to late for me to do anything I set my mind to. It literally came over me like a wave, not just her story but the story of Julie as well, realizing her potential as a cook and a writer. My father was a writer and a very good one I might add, with many credits to his name, big ones like the Milton Berle, Andy Williams, and The Perry Como Show,and of course “Make Me Laugh” I mean a real live writer, and I wish he was around today to see my work as I feel he would kvell* over it!!! And speaking of kvelling that is how I feel about this creation.
This was absolutely, a five star experience for the tastebuds, some of it I took from a recipe I found, and of course just adjusted it to make it my own, as it had raw alcohol in it which i don’t do, so I took out the alcohol by bringing it to a low boil, (and you can do this with any alcohol) and added a few twists.
Have ready a deep glass bowl, or a 13x9x2″pan
3 cups Fresh Raspberries
1 cup seedless raspberry jam
2 tsp vanilla
1 tsp lemon juice
8 TBLS. Grand Marnier or Cointreau brought to a low simmer for 2 minutes, taking out the alcohol, leaving only the flavor behind ( even though I don’t drink, I still never liked the taste of raw alcohol in this dessert) this will leave you with about 6 TBLS. If you like the taste, skip this step.
1 lb. Marscapone Cheese at room temperature
1 cup heavy cream
1/4 cup granulated sugar
2 packages ladyfinger cookies, about 48 cookies
Mix together, in bowl
1 tsp vanilla
1 tsp lemon juice
3 TBLS. Liquor
In a large bowl combine marscapone cheese, and other
3 TBLS. Liquor, until smooth.
In a large Mixing bowl put
1 cup heavy cream
1 tsp. vanilla
Beat on med high to high until soft peaks form.
Add 1/4 of the whipped cream to the marscapone and mix to lighten, then fold in the rest of the whipped cream.
Now to assemble:
Line the bottom of your dish with 1/3 ladyfingers or to cover bottom of dish
spread with 1/3 of jam mixture
then a layer of 1/3 marscapone and
1/3 of fresh raspberries,
repeat until all gone and make the top pretty with the best of the raspberries, atop the last layer of Marscapone!!!
This dessert is better left over night in the fridge, it should be made a day in advance. As it gets better the longer it sits!!!
*To kvell, is to be gushing with pride over a child’s or family members accomplishment!
And as always, Enjoy!!!
© Jennifer Green Alger 2010 VELL: To beam with pride and pleasure, Jewish parents are prone to kvell over their children’s achievements.