Berry Tiramisu
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
chilling
8 hrs
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Total Time
30 mins
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Servings
15 servings
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Calories
390 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Berry Tiramisu
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Celebrate summer with my Berry Tiramisu recipe ~ layers of lady fingers, fluffy mascarpone cream, and fresh berries make it a showstopper dessert!
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Ingredients
- 4 cups raspberries fresh
- vanilla extract
- 2 cups heavy cream you can substitute 2 8-ounce tubs of thawed Extra Creamy Cool Whip, cold
- 1/3 cup confectioners sugar
- 16 ounces mascarpone cheese in a pinch you can substitute brick style cream cheese.
- 40 ladyfinger biscuit quantity varies based on size, for 2 layers in pan
- 12 medium strawberry quantity approximate
- 1 1/2 cups Blueberry approximate quantity
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 Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
131mg
(44%)
Sodium
69mg
(3%)
Potassium
138mg
(3%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1073IU
(21%)
Vitamin C
16mg
(18%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 131mg | 44% |
| Sodium | 69mg | 3% |
| Potassium | 138mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1073IU | 21% |
| Vitamin C | 16mg | 18% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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