Berry Tiramisu
This colorful berry tiramisu was one of the easiest and prettiest dessert I have ever made! I'd like to call it "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!
Equipment
- Food Processor
- Cooking pan
- Hand/stand mixer
- 8x8″ baking dish
Ingredients
Mixed 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 tsp. 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
- 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.)
- Pour the strawberry juice and 60g sugar into a medium frying pan/saucepan.
- Bring to a simmer and cook over medium heat for 5 minute. Keep stirring until the sauce turn thicken.
- 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.
- Transfer the compote to a clean jar, allow to cool, close the lid, store in the fridge.
To make the filling
- Beat 300g heavy whipping cream until medium-stiff peaks form. Set aside.
- 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
- 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.
- Line an 8×8″ baking dish with a layer of espresso-dipped ladyfingers.
- Spread half the mascarpone cream mixture over the ladyfinger layer.
- Repeat with remaining ladyfingers and mascarpone cream mixture.
- 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.
- Cover with a lid or plastic wrap, chill the tiramisu in the fridge for at least 4 hours or overnight.
- Pour the berry compote over the top of the tiramisu. Optionally decorate with more fresh fruits or sugar powder. Scoop to serve.