Tiramisu Raspberry Trifle

Submitted by:  June Shockley
Modified but inspired by Food Network, Pioneer Woman.
Cook's Note: Tiramisu does not last much beyond  24 to 36 hours,. The stabilized whopped cream helps to keep everything from getting soggy, but, everything eventually starts to break down and become soupy. This best if made about 4-6 hours before serving.
Additional serving note:  You could make individual servings of this dessert in small parfait glasses.

Tiramisu Raspberry Trifle

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 -  let cool
• Store-bought ladyfingers
• 2 cups fresh raspberries
• 1 square semisweet chocolate, for grating

Directions

Part #1 This part must be made and then refrigerated until cool

• 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.

Part #2 This also need to be refrigerated 2 hours

• 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. (I like to stabilize the whipped cream by making a syrup of 1 T water and 1 t.  unflavored gelatin which has bee placed in the microwave for about 20 sec to melt.  Gradually add to whipped cream.  This keeps the whipped cream from separating.) 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.

Part #3

• Add the remaining 1/4 cup marsala and vanilla to the espresso. 

Part #4

• Arrange some of the ladyfingers in a single layer in a clear glass trifle bowl.. 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. Place raspberries around edge of bowl and in center and grate over a thin layer of semisweet chocolate. Repeat the process two more times.  Reserve a few raspberries for garnish on top.
• 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.