Mixed Berry Tiramisu

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READY IN: 1hr
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium
  • heat until mixture resembles jam and is reduced to about 1 cup.
  • Strain syrup from frozen raspberries through a sieve set over a bowl, pressing gently on solids.
  • Discard solids.
  • Add raspberry liquour to bowl.
  • Using a springform pan, trim ladyfingers to fit, if needed, against sides.
  • Dip ladyfingers quickly in syrup and place rounded side up against side of springform pan.
  • Repeat with as many ladyfingers as needed to cover the bottom of pan.
  • In bowl, whisk mascarpone with 6 tablespoons
  • sugar and vanilla to blend; set aside.
  • Thinly slice enough strawberries to measure 1/2 cup.
  • Gently spread half of jam mixture over bottom layer of ladyfingers.
  • Spoon half of mascarpone mixture over; smooth top.
  • Sprinkle with sliced strawberries, 1/2 cup
  • raspberries, and 1/2 cup blueberries.
  • Dip more ladyfingers in syrup, arrange over fruit in pan.
  • Gently spread remaining jam mixture over ladyfingers.
  • Spoon remaining mascarpone mixture over the jam mixture, smooth top.
  • Cover and chill at least 6 hours or overnight.
  • Release pan sides.
  • Transfer cake to platter.
  • Arrange remaining fresh berries decoratively on top and serve.
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