Another sunny weekend and another weekend entertaining, this time my best friend Christine. We realised this weekend that next year we celebrate our 25th Friend Anniversary, I think we will have to celebrate! Any excuse to entertain and feed people, is always a good excuse in my eyes.

I have been craving a raspberry tiramisu for a while now, I don’t know why, I have never had one and the thought of the original tiramisu with coffee in, makes me feel a little queasy, but I do like trifle and this is really an Italian version of that. So I thought, this weekend would be the perfect excuse to make this summery dish and as I was serving an Italian main of Ragu http://dianastaveley.blogspot.co.uk/2012/08/another-gorgeous-ragu.html and a lovely homemade focaccia http://dianastaveley.blogspot.co.uk/2011/11/paul-hollywoods-focaccia.html, it seemed perfect.

I love entertaining, I love the planning, the cooking, the setting of the table and most of all sitting around the table, laughing and chatting. I decided on a very simple table setting this weekend, clean, fresh and as usual I collected flowers from the garden to keep it all very seasonal. It looked so pretty and the Hyacinths added a lovely scent to the room.

We had a fantastic evening and the food was well received. I was a little disappointed with my Tiramisu, I felt I didn’t present it very well and I should of made it the day before, it really does need time to come together. You live and learn and like anything in life, hindsight is a fabulous tool, if only we all had it. So next time I will use a different serving dish, really take my time over putting it together and make it well in advance.

Buon appetito

1 cup seedless raspberry jam
6 tablespoons Grand Marnier (I used Chambord)
500g mascarpone cheese, at room temperature
1 cup double cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
48 soft ladyfingers, or 40 dry Italian ladyfingers (2 packages)
3 baskets fresh raspberries, (I used strawberries as for some reason the whole of Oxted had run out of raspberries)
Icing sugar, for dusting (I used grated chocolate, white chocolate would be lovely)

Stir together the jam and 4 tablespoons of the Grand Marnier in a small bowl to blend.

Stir together the mascarpone and remaining 2 tablespoons of the Grand Marnier in a large bowl to blend. Using an electric mixer, beat the cream, granulated sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream in to the mascarpone mixture.

Line the bottom of a 13- x 9- x 2-inch baking dish or other decorative serving dish with a third of the ladyfingers. Spread a third of the jam mixture over the ladyfingers. Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries.

Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries.

Cover and refrigerate at least 3 hours or overnight.

Dust the confectioners’ sugar over the top and serve.

After the Tiramisu I served espresso’s, Limoncello, homemade marshmallow and gorgeous little bite size meringues. Its always my favourite part when you chat and relax at the table at the end of a meal.

http://dianastaveley.blogspot.co.uk/2012/01/merungue-kisses.html