Tiramisu is one of those desserts that I had to grow into. I never really appreciated its coffee flavor, as I have never really liked coffee, and still don’t, so it just wasn’t a dessert that excited me, or that I ever wanted to have.
Fortunately, I grew out of that phase, and tiramisu is one of my favorite desserts. It’s so creamy and rich, and the flavors are simply delicious. Even that silly coffee flavor.
This is obviously not a traditional tiramisu. Sorry if I have been leading you on.
I had a whole bunch of fresh berries, and I was about to make a crisp with them, when I saw this recipe, and figured that it was a tad bit more interesting than a crisp. I had never heard of a mixed berry tiramisu, so I was intrigued by the idea…I mean, mascarpone cheese and fruit is always a good combination, so how could this not be delicious?
This tiramisu-inspired-mixed-berry dessert is delicious and simple to put together, and the fact that you don’t have to turn the oven on and heat up your kitchen definitely gives this recipe two extra points. Seriously, any dessert in the summer that requires little to no heat to prepare is always worth making!
Mixed Berry “Tiramisu”
Adapted from Epicurious
For the mixed berry jam:
· 1 12-ounce package sweetened frozen mixed berries
· 3 tablespoons sugar
· 2 teaspoons lemon zest
For the tiramisu lady fingers:
· 12-ounce package frozen raspberries in syrup, thawed
· 12 ounces lady fingers
For the mascarpone mixture and remaining fruit
· 3 8-ounce containers mascarpone cheese
· 2 teaspoons vanilla extract
· 6 tablespoons sugar
· 2 cups fresh strawberries, hulled and sliced
· 1 cups fresh raspberries
· 1 cup fresh blueberries
Combine the frozen mixed berries, sugar, and lemon zest in a saucepan, and cook over medium high heat until the mixture thickens and resembles a jam, about 15 minutes. Set aside, and allow the jam mixture to cool completely.
With a fine mesh sieve, strain the syrup from the thawed raspberries into a large bowl, gently pressing on the solids to release as much liquid as possible. Discard the solids. Quickly dip each lady finger into the syrup, turning over quickly to coat lightly. Place the rounded end up and the sugar side facing against the side of a 9-inch springform pan, repeating with as many lady fingers to cover the sides of the pan. Lightly coat more lady fingers, and arrange on the bottom of the pan, covering completely and trimming the lady fingers to fit.
In a separate bowl, whisk together the mascarpone cheese, sugar, and vanilla. Spread half of the mascarpone mixture over the bottom layer of lady fingers in the pan. Add a layer of the mixed berry jam, making sure to spread it evenly over the mascarpone mixture, and then sprinkle with the mixed fresh fruit that has been washed and sliced. Make sure the fruit covers the tiramisu completely and evenly. Dip more lady fingers into raspberry syrup and arrange over the fruit, followed by the mixed berry jam and mascarpone mixture, making sure to evenly cover each layer. Cover and chill the tiramisu completely, at least 4 hours, although overnight is preferable.