Recipe - Raspberry Tiramisu

WILSON BWVB02B
1 pack Frozen red raspberries in;
light syrup (10 oz)
2 Squares semisweet
chocolate; (1 oz)
1 Container whipped cream;
cheese (8 oz)
3 tablespoon Coffeeflavor liqueur
1 tablespoon Milk
1 teaspoon Vanilla extract
1 One half cup Heavy or whipping cream
2/3 cup Vanilla wafers; coarsely
Crumble (about 40 cookies)
Fresh raspberries; garnish

About 3 hours before serving or early in day: Thaw frozen raspberries as
label directs. Meanwhile, grate semisweet chocolate. Reserve One fourth cup
grated chocolate for garnish. In large bowl, with wire whisk or fork, beat
cream cheese, coffee flavor liqueur, milk, vanilla extract, and remaining
grated chocolate until well blended.

In small bowl, with mixer at medium speed, beat heavy or whipping cream and
confectioners' sugar until stiff peaks forms. Reserve 2 cups mixture for
topping. With rubber spatula or wire whisk, fold remaining 1 cup whipped
cream mixture.

Into 8 dessert glasses, place half of crumbled vanilla wafers; top with
half of cream mixture. Spoon half of thawed raspberries with their syrup
over cheese mixture; top with remaining vanilla wafers, remaining thawed
raspberies, then with remaining cheese mixture.

Spoon reserved whipped cream mixture into decorating bag with small rosette
tube. Pipe whipped cream around edge of each dessert glass. Sprinkle
reserved grated chocolate in center of each dessert. Garnish with fresh
raspberies. Refrigerate at least 2 hours to blend flavor. Makes 8 servings.
Posted to EATL Digest 05 Sep 96

Date: Thu, 5 Sep 1996 14:18:20 0500

From: LD Goss ldgoss@METRONET.COM