Mini Raspberry Tiramisus

To make the raspberry syrup, bring the water, frozen raspberries, sugar and salt to a boil in a saucepan. Reduce the heat to low and simmer until thickened, about 15 minutes. Let cool for 10 minutes. Strain into a shallow heat-resistant bowl, reserving the raspberry pulp.

To make the compote, in a saucepan, combine the reserved raspberry pulp, vanilla and honey. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and set aside.

To make the mascarpone filling, in a large heatproof bowl set over (but not touching) simmering water in a saucepan, combine the egg yolks and sugar. Heat, stirring constantly, until the temperature of the mixture reaches 135°F (57°C), then remove from the heat and continue to whisk until the mixture lightens in colour and thickens enough to ribbon, 2 to 3 minutes. Let cool for 10 minutes. Whisk the mascarpone into the egg yolk mixture.

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on high until medium peaks form, 1 to 2 minutes. Using a rubber spatula, gently fold the cream into the mascarpone filling in 3 additions just until combined.

Using a spice grinder or blender, pulverize the freeze-dried raspberries into a powder.

Have ready 12 coupe glasses or ramekins.

Working in batches, submerge half of the ladyfingers into the raspberry syrup, then arrange the ladyfingers at the bottom of each coupe glass. Spoon a thin layer of compote evenly over top of the ladyfingers, followed by an even layer of the mascarpone filling. Submerge the remaining ladyfingers into the syrup, then arrange a second layer of soaked ladyfingers over the mascarpone filling. Divide the remaining compote evenly among the glasses, followed by the remaining mascarpone filling.

Using a small fine-mesh sieve, dust each tiramisu with the raspberry powder. Divide the raspberries evenly among the glasses and serve. Serves 12.

Williams Sonoma Test Kitchen