Berry Tiramisu

This colorful berry tiramisu was one of the easiest and prettiest dessert I have ever made!

I’d like to call my berry tiramisu: “berramisu“~

I simplified the process by skipping the raw eggs, so that it’s safer to enjoy. The hint of sourness from strawberries, blueberries, and cherries can balance the sweetness from the cream perfectly.

Prepare it as a sweet and romantic dessert after your Valentine’s dinner!

Berry Tiramisu can be a sweet and romantic dessert for the upcoming Valentine’s Day! 🧡

Tiramisu has the meaning of “pick me up” or “cheer me up“. And meanwhile, using lots of berries and cherries will decorate the cake into a “love” theme, and the 80% sweet with 20% sour blended flavor also is a better representation of the flavor of love ❤.

In my current recipe, I follow the tradition of dipping ladyfingers into coffee. But I do think that I could have replaced the coffee with strawberry milk or strawberry sauce instead. This would replace the bitter taste from coffee by the sweetness from strawberries – love shouldn’t be bitter right?! If you try this way, definitely let me know how it tastes!

By the way, make sure that you don’t soak the ladyfingers in the coffee liquid for too long. Just slightly dip each ladyfinger into the coffee, otherwise it would be soggy!

Eggless 

What’s less, I’m skipping the raw egg yolk because I could not find any bacteria-free eggs.

Some people say that you can eat egg yolk raw, for example, it is very common in Japan to crack a raw egg on top of a hot bowl of rice. But I really doubt the eggs we usually buy from grocery stores have the same level of quality as those eggs, so I might just well not risk it – remember, we want to have a sweet Valentine’s, not a sick Valentine’s haha!

Although this berry tiramisu is egg-free, it not only has all the joyful taste of a traditional tiramisu, but also looks surprisingly beautiful.

If you make this berry tiramisu on Valentine’s Day, your partner would feel so lucky to have you and immediately love you more!

How to make Berry Tiramisu

EQUIPMENT

• Food Processor/blender (optional, you can mash the strawberry with a fork)

• Cooking pan/Saucepan

• Hand/stand mixer

• 8×8″ square baking dish

• Kitchen Scale

INGREDIENTS

– To make berry compote

• 700 g strawberry, rinsed, hulled and sliced in quarters
• 200 g blueberry, rinsed
• 60 g sugar

– To make the filling

• 452 g mascarpone
• 300 g heavy whipping cream
• 80 g sugar
• 2 tsps. vanilla extract

– To assemble the tiramisu

• 22  ladyfingers
• 1½ cup espresso (or very strong coffee, or strawberry milk)
• 2 tbsp. coffee liqueur (optional)

INSTRUCTIONS

– To make berry compote

1. Use a food processor to blend 400g strawberries into juice. (Mash the strawberries with a wooden spoon if you don’t have a food processor.)

2. Pour the strawberry juice and 60g sugar into a medium frying pan/saucepan.

3. Bring to a simmer and cook over medium heat for 5 minute. Keep stirring until the sauce turn thicken.

4. Add 300g strawberry chunks and 200g blueberries to the sauce. Stir for 30 seconds, and turn off the heat. The compote will continue to thicken as it cools.

5. Transfer the compote to a clean jar, allow to cool, close the lid, store in the fridge.

– To make the filling

1. Beat 300g heavy whipping cream until medium-stiff peaks form (See what’s a medium-stiff peak). Set aside.

2. In a large bowl,  combine 452g mascarpone, 80g sugar, and 2 tsps. of vanilla extract. Add in the whipped cream. Use a rubber spatula to fold the mixture until well combined. Use a mixer to beat until smooth. Set aside.

– To assemble the tiramisu

1. Add 2 tbsps. of coffee liqueur to 1½ cup of espresso. Lightly and quickly dip each ladyfinger into the coffee mixture, or you use 1½ cup of strawberry milk to substitute the coffee mixture. Do not soak the cookies in the liquid for too long.

2. Line an 8×8″ baking dish with a layer of espresso-dipped ladyfingers.

3. Spread half the mascarpone cream mixture over the ladyfinger layer.

4. Repeat with remaining ladyfingers and mascarpone cream mixture.

5. Optionally, use a spatula to smooth the surface. But it’s totally fine to skip this step. The surface will be covered with the berry compote anyway.

6. Cover with a lid or plastic wrap, chill the tiramisu in the fridge for at least 4 hours or overnight.

7. Pour the berry compote over the top of the tiramisu. Optionally decorate with more fresh fruits or sugar powder. Scoop to serve.

Other dessert recipes you must like!

• Strawberry Mochi
• Orange Chocolate Chips
• Japanese Soufflé Pancakes