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Fuss-Free Berry Tiramisu
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Brief Description
Juicy, multi-layered treat that doesn\'t mess around with baking or custard-making
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Main Ingredient
Berries
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Category: Desserts
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Cuisine: American
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Prep Time: 120 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you plan on waiting a day or more to serve, you may want to add whipped cream and final decorative layer of berries right before serving. If you need to serve it after only a few hours, I recommend another drizzle of creme de cassis on ladyfingers.
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Posted By: wsjrecipes
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Posted On: Jul 25, 2012
Number of Servings:
Ingredients:
- 6 cups - Strawberries trimmed and sliced in half
- 1/4 cups - Granulated Sugar plus 3 tablespoons
- 3/4 cups - Creme de Cassis or creme de framboise
- 2 tablespoons - Water
- 12 ounces - Frozen Raspberries
- 40 - Ladyfingers ideally Italian or homemade
- 16 ounces - Heavy Cream
- 1/2 cups - Powdered Sugar
- 1 - Lemon zested
- 1 1/4 pounds - Mascarpone
- 2 cups - Raspberries
- 1 cups - Blueberries or blackberries
Directions:
1) an hour before assembling tiramisu, toss strawberries with 3 tablespoons sugar and 1/4 cup creme de cassis. Let sit at room temperature.
2) Make raspberry coulis: cover 1/4 cup granulated sugar with 2-3 tablespoons water in a small saucepan. Heat until sugar has dissolved but not colored. Place sugar syrup, 1/4 cup creme de cassis and frozen raspberries in a blender. Liquify.
3) Pour coulis through strainer into shallow bowl. Dunk half the ladyfingers into coulis, fully submerging then immediately removing them. Arrange ladyfingers in a decorative pattern along the bottom and sides of a trifle bowl or small punch bowl.
4) Whip heavy cream until it forms soft peaks. Add 1/2 cup powdered sugar and lemon zest. Whip to incorporate and stiffen slightly. Remove half the cream to another dish. Add mascarpone and remaining creme de cassis to whipping bowl. Beat to combine. If desired, sweeten with additional powdered sugar, to taste.
5) To assemble tiramisu, alternate layers of ladyfingers, mascarpone mixture, and berries. You may use a combination of berries or layer each variety separately. How many times you do this will depend on the size of your serving bowl. Dunk remaining ladyfingers in coulis as you work; they break easily once wet.
6) Finish with a big, fluffy layer of reserved whipped cream and top with a bounty of your prettiest berries.
7) Chill tiramisu for several hours or overnight in refrigerator. The longer it chills, the more saturated ladyfingers will become. Remove from refrigerator 30 minutes before serving. The flavors and texture are at their best cool but not cold.
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