Berry Tiramisu

If you’ve taken one of my Summer Italian Kitchen cooking classes over the past few years, you may recall watching me make this berry tiramisu, or perhaps even prepared it along with me. Summery and just sweet enough, it’s not only a no-bake dessert, but truly no heat, as the syrup from macerated berries replaces the espresso into which the ladyfingers are traditionally dipped.  Layers of soaked ladyfingers, berries, and the mascarpone whipped cream I enjoy on so many desserts make for a light, airy, and incredibly flavorful treat.

Through my summer Italian recipes, I love celebrating the beautiful simplicity of Italian cooking with its emphasis on fresh, quality ingredients. Now is the time to indulge in the best of the season, and a no-heat dessert feels just right.

Whether making this as an alternative to traditional tiramisu, or even strawberry shortcake, plan ahead, as tiramisu is best after an overnight rest in the refrigerator.  In a pinch, a six-hour rest will suffice, but the ladyfingers soften more as they sit, and the flavors truly come together.

Ingredients

1 pound fresh strawberries
6 ounces fresh raspberries
¼ cup granulated sugar
3 tablespoons Chambord
1 cup heavy or whipping cream
⅓ cup confectioners’ sugar
½ teaspoon vanilla extract
8 ounces mascarpone
1 package crispy ladyfingers (7 ounces)

For this recipe, an 8-inch square dish works best.  The pictured slices show how the tiramisu will look when cut into square pieces, but if you’d like to show off the layers before slicing, assemble in a glass dish.

How to Macerate the Berries

Chambord is a raspberry liqueur that makes the berries, and consequently the entire tiramisu, exceptionally flavorful. I highly recommend it.  However, you could substitute with citrus-flavored liqueur, sweetened berry puree, or even fruit juice.

Cut hulled strawberries into thick slices and add to a bowl with whole raspberries.  Toss with granulated sugar and Chambord. Cover and refrigerate for 4 to 5 hours. Occasionally give mixture a gentle stir.

Once the berries have macerated, strain them in a sieve set over a large bowl to catch the syrup, which should amount to at least ½ cup. If necessary, additional Chambord or the substitutes mentioned above can be added to reach the full amount.

How to Make the Mascarpone Whipped Cream

Mascarpone turns whipped cream into a more decadent layer. This recipe includes just enough whipped cream to keep this dessert light and perfect for summer.

Right before assembly, whip the cream, confectioners’ sugar, and vanilla extract until soft to medium peaks form. This can be done using a stand or electric mixer fitted with the whisk attachment and set to medium-high. Add the mascarpone and continue whipping until medium to stiff peaks form.  The mixture should hold its shape while remaining creamy and not overly stiff.

How to Assemble the Berry Tiramisu

Set aside ¼ cup syrup. Pour syrup into a pie plate and dip both sides of half the package of ladyfingers into it, making sure to soak the edges.  Layer these into the bottom of the dish, halving some if necessary to fit.

Top the layer of ladyfingers with half the berries followed by just under half the mascarpone cream.  Spread cream over and into the fruit layer using an offset spatula or knife.

Repeat the process to make 2 full layers, ending with mascarpone cream.

Cover and refrigerate overnight for best results, though a 6-hour rest can be done in a pinch.

Cut to the bottom of the dish and serve squares on their own or topped with a few fresh raspberries if desired.

For more of my favorite berry dishes try this triple berry crisp or arugula salad with strawberries, a tasty vinaigrette and some other key ingredients.