Raspberry Tira Missou 

12 oz. White Chocolate

1 Egg Beaten

1 Pint Whipping Creme (Whipped)

16 oz. Frozen Raspberries

Lemon Juice

Grand Marnier or Triple Sec

Pound Cake

Brandy

 

Melt the White Chocolate in a double boiler.  Stir in the beaten egg. . . Then blend in the whipped creme.

 

Puree together the frozen Raspberries, lemon juice (from 1 lemon), Grand Marnier or Triple Sec (to taste).

 

Slice the Pound Cake.

 

In a nice preferably Crystal or Glass Bowl (Large Mixing Bowl size), make a layer of the pound cake slices (sprayed lightly with Brandy). . . .Then a layer of the pureed raspberries, lemon juice and Grand Marnier or Triple Sec mixture. . . and then a layer of the White Chocolate, egg, whipped creme mixture.

 

Continue with the layering in the order above, until within an inch of the top of the bowl. . . .End with a White Chocolate/Whipped Creme layer.

 

To decorate the top, fill an icing decorator bag with white icing, and place a “Star” tip on the end of the bag.  Work around the edge of the top of the top layer inside the bowl with the “Star” pattern.  I usually also top the Tira Missou with grated lemon peel, mint leaves, and occasionally fresh violet blossoms.

 

Chill in the refrigerator before serving. 

 

 

       

 

Original Recipe by: Myrl Jeffcoat