BERRY TIRAMISù
This fruity, summery version of tiramisù was invented by Letizia Mattiaci, a cook in Umbria who teaches cooking classes in her home kitchen, high in the hills above Assisi. Berries and cream are, of course, a classic combination, but putting them together this way makes for a beguiling dessert. The berries give off a delicious violet juice that is used to soften the ladyfingers, just as strong coffee is used in the traditional recipe.
Provided by Julia Moskin
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Prepare the berries: Trim berries and cut any large ones into 1/2-inch/1 centimeter pieces. Place berries in a ceramic bowl and add 3 to 4 tablespoons of sugar (depending on the sweetness of the fruit), the lemon juice and the dessert wine. Let them soak for as long as possible, at least 2 hours, so they release their juice, which you will need to moisten the lady fingers.
- Make the custard: Whisk together egg yolks and sugar in a metal bowl and set over a saucepan of barely simmering water. Continue whisking (by hand or with an electric mixer) until very warm to the touch but not quite boiling, about 5 minutes. The mixture should reach 160 degrees. Add dessert wine and whisk thoroughly for another minute. Remove bowl from heat, place in an ice bath and let cool completely. Whisk in mascarpone until smooth.
- Whip the cream in a separate bowl until it holds stiff peaks. Fold it gently into the mascarpone mixture.
- To assemble: Line the bottom of a deep 9-inch-square serving dish with half of the ladyfingers, making compact rows. Spread half the berries on top with about half of their juices. Make sure to drizzle the juice evenly over the ladyfingers so they will be soft but not soggy. Cover with half the mascarpone custard. Repeat process once more, for a two-layer tiramisù, then refrigerate at least 2 hours and up to 1 day.
- Sprinkle with brown sugar and decorate with edible flowers before serving. Cut into squares first, or use a spoon.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 172 milligrams, Sugar 21 grams
MIXED BERRY TIRAMISU
A wonderful blend of berry flavors and sweet cheese filling is a fresh interpretation of this classic dessert! This has been an impressive winner each time I've served it-one of my personal favorites! It assembles quickly once the first two steps are done and it can be made the day before except for the topping and that can be done early on the day you plan to serve it. It's originally from a 1994 "The Flavors of Bon Appetit".
Provided by Leslie in Texas
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium
- heat until mixture resembles jam and is reduced to about 1 cup.
- Strain syrup from frozen raspberries through a sieve set over a bowl, pressing gently on solids.
- Discard solids.
- Add raspberry liquour to bowl.
- Using a springform pan, trim ladyfingers to fit, if needed, against sides.
- Dip ladyfingers quickly in syrup and place rounded side up against side of springform pan.
- Repeat with as many ladyfingers as needed to cover the bottom of pan.
- In bowl, whisk mascarpone with 6 tablespoons
- sugar and vanilla to blend; set aside.
- Thinly slice enough strawberries to measure 1/2 cup.
- Gently spread half of jam mixture over bottom layer of ladyfingers.
- Spoon half of mascarpone mixture over; smooth top.
- Sprinkle with sliced strawberries, 1/2 cup
- raspberries, and 1/2 cup blueberries.
- Dip more ladyfingers in syrup, arrange over fruit in pan.
- Gently spread remaining jam mixture over ladyfingers.
- Spoon remaining mascarpone mixture over the jam mixture, smooth top.
- Cover and chill at least 6 hours or overnight.
- Release pan sides.
- Transfer cake to platter.
- Arrange remaining fresh berries decoratively on top and serve.
Nutrition Facts : Calories 563.2, Fat 10.2, SaturatedFat 3.6, Cholesterol 375.4, Sodium 153.3, Carbohydrate 107.7, Fiber 10, Sugar 61.7, Protein 12.7
MIXED BERRY TIRAMISU
Because I love tiramisu, I came up with this deliciously refreshing twist on the traditional coffee-flavored Italian dessert. Fresh softened berries star with crisp ladyfinger cookies and mascarpone cheese. Serve it from a glass bowl or in clear dishes to show off the luscious layers. -Najmussahar Ahmed, Ypsilanti, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place berries in a large bowl. Mix 1/3 cup sugar, orange zest and orange juice; toss gently with berries. Refrigerate, covered, 45 minutes., Beat cream until soft peaks form. In another bowl, mix mascarpone cheese, vanilla and remaining sugar. Fold in whipped cream, a third at a time., Drain berries over a shallow bowl, reserving juices. Dip ladyfingers in reserved juices, allowing excess to drip off; arrange in a single layer on bottom of a 13x9-in. dish. Layer with half the berries and half the mascarpone mixture; repeat layers, starting with ladyfingers., Refrigerate, covered, overnight. If desired, top with additional berries before serving.
Nutrition Facts : Calories 501 calories, Fat 26g fat (14g saturated fat), Cholesterol 105mg cholesterol, Sodium 77mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 5g fiber), Protein 8g protein.
MIXED BERRY TIRAMISU
Steps:
- Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture.
- Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. Discard solids. Add raspberry liqueur to raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch (about) length. Quickly dip biscuit into syrup, turning to coat lightly. Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Repeat with as many biscuits as necessary to cover sides of pan. Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit.
- In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. Set aside. Thinly slice enough strawberries to measure 1/2 cup. Gently spread half of jam mixture over biscuits in bottom of pan. Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit. Gently spread remaining jam mixture over biscuits. Spoon remaining mascarpone mixture over; smooth top. Cover; chill at least 4 hours or overnight.
- Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve.
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- In the bowl of a mixer, combine the heavy cream, mascarpone, powdered sugar, and vanilla extract. Using the whisk attachment, beat until smooth (you may have to run a spatula around the sides and the whisk once or twice in the beginning) and peaks form.
- Place the fruit juice (including any extra liquid from the fruit, if you like) in a shallow dish or bowl. Holding a ladyfinger horizontally, dip one half of it quickly (less than 1 second) into the juice. Place it, dipped side facing up, in the bottom of a 9x9 baking pan. Repeat with half of the ladyfingers, until the bottom of the pan is covered (I did 2 rows of 6 ladyfingers).
- Spread half of the mascarpone mixture evenly over the ladyfingers. Place half of the fruit on top (I recommend draining off any excess liquid first). Using the method described in step 3, dip the remaining ladyfingers and place them on top of the fruit layer (facing the opposite direction of the first layer of ladyfingers). Top with the remaining mascarpone mixture and fruit.
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