Rasberry Tiramisu...Entertaining The Boss!

Hurry....think......the boss man cometh....what do we serve to make a good impression? Oh, I have the perfect menu figured out....some of this can be made ahead of time and assembled right before serving which can save so much time and make the evening a little less stressful! We want our meal to be something everyone usually likes and finds it to be comforting and satisfying! So The Maine House dinner menu for this special evening is going to be.....

Estelle's Brisket

Garlic Mashed Potatoes

Honey Glazed Carrots

Italian Green Salad

and the

Pièce de résistance is a French term (circa 1839), translated into English literally as "piece of resistance", referring to the best part or feature of something (as in a meal), a showpiece, or highlight.......

Estelle's Rasberry Coconut Tiramisu

The Mississippi 2009 Grand Prize Pound Cake

1 (18.25 ounce) Coconut Supreme Cake Mix

2/3 cup sugar

2/3 cup vegetable oil

1 cup sour cream

4 eggs

1 t. vanilla

Preheat oven to 350 degrees F. Combine cake mix and sugar with hand mixer. Add oil, sour cram, eggs and vanilla and beat 2 minutes. Pour batter into a greasted and floured heavy bundt pan and bake for 45 minutes. Do not open the oven during baking. When the cake is done and browned, remove from the oven and let cool on a wire rack for 10 minutes. Remove cake from bundt pan onto serving plate!

Rasberry Tiramisu

1 cup seedless raspberry jam

6 tablespoons orange liqueur (Grand Marnier)

1 pound mascarpone cheese, at room temperature

1 cup whipping cream

1/4 cup sugar

1 teaspoon pure vanilla extract

 1 pound cake cut into  1 1/2-inch pieces

3 (1/2 dry pint) baskets fresh raspberries

Confectioners' sugar, for serving

Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.


Line the bottom of a 13" x 9" x 2" glass baking dish 1/2 of the cubed poundcake. Spread half of the jam mixture over the cake. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining pound cake cubes, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight. Dust with the confectioners' sugar and serve.


So, be sure to set the mood for a lovely evening..use your good wedding china, the silver, light the candles you place on your silver candlesticks, use the roses from your garden for your centerpiece and play some Billie Holiday tunes!

Estelle's hopes this gives you an idea for when you too have

very important dinner guests!