Berry tiramisu
While it might be unusual to dive into variations before tackling classics, this mixed berry tiramisu is just too good to be kept secret. Apparently so good that a friend who picked it up for takeaway asked for a fork to go so she could eat it on the way. And since I am already married to probably the only person who believes berries don’t belong in desserts, you will be hard pressed to find anyone who doesn’t love this combination. This berry tiramisu is also one of the simplest things to make. In fact, the hardest step of the process is the wait. Although, that same factor works to your advantage when you make it a day before the party. Anyone who has ever hosted any number of people knows how stressful it can be. Especially if you suffer a touch of perfectionism and want everything homemade. A simple forethought means you have an entire course ready in advance while you flutter about other things.
If you are not a fan of too much variety, this recipe also works great on a single type of berry. Strawberries, for example, were particularly delicious. I usually use frozen berries since they are all getting blended anyway. You don’t need any special equipment for layering. I only used stainless steel ring this time for the final sliced picture. A simple pie dish or any container you have will do just fine. In that case simply scoop or spoon it onto plates.
Berry tiramisu ingredients:
- 500g berries (slightly thawed if using frozen)
- 1/2c sugar
- juice of 1 lemon
- around 12 Italian ladyfingers (I used 13 but depends on your dish size)
- 250g mascarpone
- 1c whipping cream
Directions:
- Place 500g berries in a blender along with the juice of 1 lemon and 2tbsp of sugar, blend until smooth.
- Combine 1c whipping cream with the remaining slightly less than 1/2c sugar in a bowl.
- Whip until medium peaks form, then add 250g mascarpone and mix gently until just combined.
- Place the ladyfingers at the bottom of your dish in a single layer, breaking them up to fit if necessary.
- Pour half of the berry puree over the ladyfingers.
- Top with half the whipped cream and mascarpone mixture.
- Carefully smooth out the creamy layer and top with another layer of ladyfingers.
- Repeat the layering process with the remaining berry puree and cream. Smooth out the top.
- Place in the refrigerator at least for a few hours, preferably overnight.
This is best eaten the day after assembly. Possibly dusted with powdered sugar, though it makes little difference. In the unlikely event that you have leftovers, it should keep in the refrigerator for a day or two.
