Berry Tiramisu
Celebrate summer with my Berry Tiramisu recipe ~ layers of lady fingers, fluffy mascarpone cream, and fresh berries make it a showstopper dessert!
Servings: 15 servings
Video
Equipment
- 9x13 pan
- food processor
- electric beaters
Ingredients
- 4 cups fresh raspberries
- vanilla extract
- 2 cups cold heavy cream, you can substitute 2 8-ounce tubs of thawed Extra Creamy Cool Whip.
- 1/3 cup confectioners sugar
- 16 ounces mascarpone cheese, in a pinch you can substitute brick style cream cheese.
- 40 lady fingers, more or less, depending on their size. You will need enough for 2 layers in your pan.
- 12 medium strawberries. This is approximate, you may need more or less.
- 1 1/2 cups blueberries, approximately
Instructions
- Put 2 cups of raspberries, half cup water, and 1 teaspoon vanilla extract in a food processor and process until smooth. Pour into a shallow bowl. If you like you can strain out the seeds first. Set aside.
- In a large mixing bowl use electric beaters to whip the mascarpone cheese, just to loosen it up.
- In a separate large bowl whip the cold cream along with the powdered sugar and 1 tablespoon of vanilla extract until it forms firm but not stiff peaks.
- Add the whipped cream to the mascarpone and whip briefly to combine. Be careful not to over whip. You can finish folding the two together with a spatula.
- Dip the ladyfingers into the raspberry sauce for several seconds on each side. Place one layer of soaked ladyfingers into the bottom of your dish. Break them apart if necessary to ensure you cover the entire surface.
- Dollop a little less than half the whipped cream mixture over the lady fingers and gently spread out evenly. Top with a layer of fresh mixed berries. I slice the strawberries, but leave the raspberries and blueberries whole.
- Top with another layer of dipped ladyfingers. Then dollop the rest of the whipped cream mixture over the top and spread out.
- Cover the pan with plastic wrap (being careful not to touch the surface) and refrigerate for at least 6-8 hours or overnight. This allows the moisture to penetrate the ladyfingers and the cake to firm up. Note: if making the day before, don't decorate the top with the berries until closer to serving time for the freshest appearance.
- Decorate the top of your berry tiramisu with fresh berries. You can scatter them randomly, or do a starburst design like I did.
- Refrigerate any leftovers promptly. The leftovers will last 2 days.
Notes
If you are using fresh sponge cake ladyfingers they may fall apart as you try to dip them. Alternatively you can spoon the berry juice over them instead of dipping.
If you wash your fruit, make sure it is dry before using.
Nutrition
Calories: 390 kcal · Carbohydrates: 28 g · Protein: 7 g · Fat: 28 g · Saturated Fat: 17 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 131 mg · Sodium: 69 mg · Potassium: 138 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 1073 IU · Vitamin C: 16 mg · Calcium: 88 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.