Mixed Berry Tiramisu
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
10-12
ingredients
- 1 (12 ounce) package frozen unsweetened mixed berries (or you can make up your own mixture from frozen strawberries, blueberries, and raspberries)
- 12 tablespoons sugar
- 2 (10 ounce) packages frozen raspberries in light syrup, thawed
- 1⁄4 cup raspberry liqueur (Chambord)
- 3 (12 ounce) packages ladyfingers (unfilled) or (6 1/4 ounce) packages champagne biscuits
- 3 (8 ounce) containers mascarpone cheese
- 2 teaspoons vanilla extract
- 1 pint fresh strawberries, hulled
- 2 1⁄2 pints fresh raspberries
- 1 pint fresh blueberries
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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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas