Ruby Raspberry Tiramisu Blocks with Velvet Finish

Ingredients

For the Mascarpone Filling:

16 oz mascarpone cheese, room temperature

1 cup heavy whipping cream, chilled

1/2 cup granulated sugar

1 tsp pure vanilla extract

3 egg yolks

For the Ruby Raspberry Soak and Layer:

2 cups fresh raspberries

1/4 cup granulated sugar

1 tbsp lemon juice

24 ladyfinger biscuits (Savoiardi)

1/4 cup water

For the Velvet Finish Coating:

4 oz ruby chocolate, chopped

4 oz cocoa butter

1 tsp pink or red oil-based food coloring (optional, for

vibrancy)

For Garnish:

6 fresh raspberries

1 tbsp freeze-dried raspberry powder

Directions

In a small saucepan, combine the fresh raspberries, 1/4

cup sugar, and lemon juice. Simmer over medium heat

for 5 minutes until the berries break down into a saucy

consistency. Remove from heat, blend until smooth, and

strain through a fine-mesh sieve to remove seeds. Mix in

1/4 cup of water to thin the mixture slightly, then pour

into a shallow dish to cool.

Fill a medium saucepan with 1 inch of water and bring to

a gentle simmer. Place a heatproof bowl over the pan

(making sure the bottom doesn't touch the water).

Combine the egg yolks and 1/2 cup sugar in the bowl,

whisking constantly for about 5 minutes until the mixture

is pale, thickened, and reaches 160°F. Remove from heat

and let cool slightly.

In a large bowl, beat the mascarpone cheese and vanilla

extract until smooth. Fold the cooled egg yolk mixture

into the mascarpone. In a separate chilled bowl, whip the

heavy cream to stiff peaks, then gently fold it into the

mascarpone mixture until fully combined and light.

Line an 8x8-inch square baking pan with plastic wrap,

leaving a generous overhang on all sides. Dip twelve

ladyfingers quickly into the ruby raspberry soak, ensuring

they are coated but not soggy, and arrange them in a

single layer at the bottom of the pan. Spread half of the

mascarpone filling smoothly over the ladyfingers.

Repeat the process with the remaining ladyfingers

dipped in raspberry soak, followed by the remaining

mascarpone filling. Smooth the top perfectly flat with an

offset spatula. Cover with the plastic wrap overhang and

freeze for at least 8 hours, or overnight, until completely

solid.

Lift the frozen tiramisu block out of the pan using the

plastic wrap. Using a hot, sharp knife, cleanly slice the

tiramisu into 6 equal rectangular blocks. Return the

blocks to the freezer while preparing the velvet coating.

Melt the chopped ruby chocolate and cocoa butter

together in a heatproof bowl over simmering water, or in

the microwave in 30-second bursts, stirring until perfectly

smooth. Stir in the oil-based coloring if using. Pour the

mixture into the cup of a handheld food-safe paint

sprayer.

Arrange the rock-hard frozen tiramisu blocks on a wire

rack over a parchment-lined baking sheet. Immediately

spray the blocks with the ruby chocolate mixture from a

distance of about 10-12 inches. The temperature

contrast will instantly solidify the fat, creating a textured

velvet finish. Transfer the blocks to the refrigerator to

thaw for 2 hours before serving, then garnish each with a

fresh raspberry and a dusting of freeze-dried raspberry

powder.