Make this gourmet Berry Tiramisu within 10 minutes with a classic creamy mascarpone mousse, sweet fruity ladyfingers, and refreshing berries.
- ¾ cup (6 fl oz/170 ml) water
- ¾ cup (6 oz/170 g) granulated sugar
- 2 cups (10 oz/284 g) fresh strawberries, quartered
- 1 cup (5 oz/142 g) fresh raspberries
- 1 cup (5 oz/142 g) fresh blueberries
- 2 tablespoons creme de cassis (optional but yummy!)
- 1 ¼ cups (10 fl oz/282 ml) heavy whipping cream
- ⅓ cup (2½ oz/71 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (8 oz/225 g) mascarpone cheese, room temperature
- 1 pack Lady Fingers (Boudoir biscuits/Savoiardi. Look for eggless if needed)
- Powdered sugar for dusting
- Toasted slivered almonds and additional berries for garnish
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First, make a simple syrup by combining the water and sugar in a medium saucepan. Once the sugar has dissolved, remove from the heat and add in all of the berries. Set aside for 10 minutes to infuse.
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Strain the berries from the syrup and set aside. Now it's a good time to add in the cassis to the berry syrup.
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In a large bowl using a hand mixer or large whisk, beat the whipping cream, sugar, and vanilla until soft peaks form.
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Add in the mascarpone cheese and continue to whip to stiff peaks. Set aside.
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Briefly dip the ladyfingers one at a time in the berry simple syrup and place in an 8×8 inch dish to make the first layer – you can fit about 14 cookies in each layer. Don't let them soak as they will fall apart, just a quick dunk in the syrup is enough.
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Spoon half of the soaked berries over the biscuit evenly. Followed by half whipped cream mixture spread evenly. Repeat the process with the second layer of dipped ladyfingers, berries, and remaining cream mixture. Cover and refrigerate for about 2-4 hours so the flavors can marry and the dessert can set.
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Before serving, sprinkle over almonds and extra fruit and dust with powdered sugar. Store leftovers cover and in the fridge for up to 1 day.