Description
This Berry Tiramisu recipe is a delightful twist on the classic Italian dessert, featuring layers of fresh strawberries, blueberries, and raspberries soaked in a sweet berry juice and amaretto mixture. It is combined with a smooth mascarpone cream made with egg yolks, sugar, and whipped cream, then layered with ladyfingers and chilled to perfection. Topped with fresh whipped cream and optional freeze-dried berry powder, this dessert is refreshing, elegant, and perfect for berry lovers looking for a fruity, creamy treat.
Ingredients
Scale
Berries and Juice Mixture
- 1 1/2 pounds fresh strawberries, washed, hulled and chopped
- 12 ounces fresh blueberries, washed and dried
- 12 ounces raspberries, washed and dried
- 3/4 cup (155g) sugar
- 4 tablespoons (60ml) amaretto liqueur, optional
- 3/4 to 1 cup (180-240ml) water
Mascarpone Cream
- 6 large egg yolks
- 1 cup (207g) sugar
- 1 1/4 cups (285g) mascarpone cheese
- 1 3/4 cups (420ml) heavy whipping cream, cold
Assembly
- 1 (17.5 ounce) package ladyfingers
Whipped Cream Topping
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 teaspoon vanilla extract
Optional
- Freeze dried berries, for garnish
Instructions
- Make Berries and Juice Mixture: In a large bowl, combine the strawberries, blueberries, raspberries, and 3/4 cup sugar. Gently toss until the berries are well coated in sugar. Cover and refrigerate for 2-3 hours to allow the berries to release their juices.
- Collect Juice: After chilling, drain the juices from the fruits into a measuring cup. You should get at least 1 cup of juice; if not, let the berries sit longer to release more juice.
- Add Flavor and Dilute: Stir in the 4 tablespoons amaretto liqueur if using, then add water to make a total of 2 cups of liquid. If no amaretto is used, just add water accordingly.
- Make Mascarpone Cream: Prepare a double boiler or a metal bowl over simmering water. Whisk the 6 egg yolks with 1 cup sugar until combined. Heat and whisk vigorously for about 5 minutes until the mixture thickens, doubles in volume, turns pale yellow, and reaches 160°F, with some graininess acceptable.
- Cool Egg Mixture: Set the thickened egg yolk mixture aside to cool to slightly above room temperature to prevent melting the mascarpone or deflating the whipped cream later.
- Whip Cream for Filling: While eggs cool, whip 1 3/4 cups cold heavy cream in a large mixer bowl on high speed until stiff peaks form.
- Combine Cheese and Egg Mixture: Add the mascarpone cheese to the cooled egg mixture and gently fold together until smooth and well combined.
- Fold Whipped Cream into Mascarpone: Gently fold the whipped cream into the mascarpone and egg mixture in two additions until fully incorporated. Set aside.
- Assemble Ladyfinger Layer: Quickly dip each ladyfinger into the berry juice mixture for about 3 seconds and lay them in rows (about 8 across, 3 rows) in the bottom of a 9×13 inch pan.
- Add Berry and Cream Layers: Spread half the mixed berries evenly over the ladyfingers, then spread half the mascarpone cream over the berries, allowing them to incorporate into the filling.
- Repeat Layers: Repeat the ladyfinger dipping and layering with remaining berries and mascarpone cream to complete the tiramisu.
- Chill: Cover and refrigerate the assembled tiramisu for at least 3-4 hours or preferably overnight to set and develop flavors.
- Prepare Berry Powder (Optional): If using freeze-dried berries, pulse them in a food processor into a fine powder and immediately sprinkle over the top to avoid clumping.
- Make Whipped Cream Topping: Whip 1 1/4 cups cold heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Decorate or spread over the tiramisu as desired.
- Serve and Store: Serve chilled. Store leftovers covered in the refrigerator and consume within 24-48 hours for best texture as it may become mushy over time.
Notes
- Use cold heavy whipping cream for best whipping results.
- Be careful not to over-dip ladyfingers in the berry juice; 3 seconds is ideal to avoid sogginess.
- Cook egg yolk mixture to 160°F to ensure food safety.
- Mascarpone should be folded gently to keep mixture light and airy.
- Freeze-dried berry powder adds a nice tart flavor and decorative touch.
- Best eaten within two days to maintain texture and freshness.
- Prep Time: 20 minutes (plus 2-3 hours chilling time for berries and at least 3-4 hours chilling after assembly)
- Cook Time: 5 minutes (for double boiler egg yolk cooking)
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: Berry Tiramisu, Tiramisu recipe, berry dessert, mascarpone dessert, no-bake tiramisu, Italian dessert, fresh berries
