Mixed Berry Tiramisu
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
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
2
Cool jam mixture
3
Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids
4
Discard solids
5
Add raspberry liqueur to raspberry syrup in bowl
6
Using sharp knife, trim 1 biscuit to 3-inch (about) length
7
Quickly dip biscuit into syrup, turning to coat lightly
8
Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides
9
Repeat with as many biscuits as necessary to cover sides of pan
10
Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit
11
In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend
12
Set aside
13
Thinly slice enough strawberries to measure 1/2 cup
14
Gently spread half of jam mixture over biscuits in bottom of pan
15
Spoon half of mascarpone mixture over; smooth top
16
Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries
17
Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit
18
Gently spread remaining jam mixture over biscuits
19
Spoon remaining mascarpone mixture over; smooth top
20
Cover; chill at least 4 hours or overnight
21
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
22
Cool jam mixture
23
Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids
24
Discard solids
25
Add raspberry liqueur to raspberry syrup in bowl
26
Using sharp knife, trim 1 biscuit to 3-inch (about) length
27
Quickly dip biscuit into syrup, turning to coat lightly
28
Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides
29
Repeat with as many biscuits as necessary to cover sides of pan
30
Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit
31
In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend
32
Set aside
33
Thinly slice enough strawberries to measure 1/2 cup
34
Gently spread half of jam mixture over biscuits in bottom of pan
35
Spoon half of mascarpone mixture over; smooth top
36
Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries
37
Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit
38
Gently spread remaining jam mixture over biscuits
39
Spoon remaining mascarpone mixture over; smooth top
40
Cover; chill at least 4 hours or overnight
41
Release pan sides
42
Transfer cake to platter
43
Arrange remaining fresh berries decoratively atop cake and serve
44
Release pan sides
45
Transfer cake to platter
46
Arrange remaining fresh berries decoratively atop cake and serve