Berry Tiramisu

Recipe by SharleneW
READY IN: 2hrs 10mins




  • Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis.
  • Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
  • Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form.
  • In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth.
  • Fold in half of the whipped cream.
  • Spread half the pound cake slices in the bottom of a 9x13-inch glass dish.
  • Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture.
  • Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
  • Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream.
  • Cover tightly with plastic wrap.
  • Refrigerate for at least 2 hours and up to 1 and 1/2 days.
  • To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
  • Serve with remaining raspberry coulis spooned over each serving or passed on the side.
  • For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
  • Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
  • Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
  • Pour into the simmering raspberry mixture.
  • Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
  • Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
  • Cool completely, then cover and refrigerate until ready to use.
  • (Freeze any leftover coulis in a plastic container for up to one month).