Multi-berry tiramisu
Posted June 27, 2006 – 9:25 pm in: Dessert
Makes 16 servings
Ingredients:
- 4 pints strawberries, hulled, about 8 cups (2 L)
- 1 pint blueberries or a mix of blueberries and raspberries, about 2 ½ cups (625 mL)
- ¾ cup (175 mL) granulated sugar
- 475 g container mascarpone cheese
- 1 lemon or orange
- 1 tbsp (15 mL) vanilla
- 500-mL container whipping cream, about 2 cups
- 1 tbsp (15 mL) granulated sugar
- ¾ cup (175 mL) orange juice
- ¼ cup (50 mL) orange-flavoured liqueur, preferably Grand Marnier
- 2 5.3 oz (150 g) pkgs giant ladyfinger biscuits
Directions:
- If strawberries are large, slice into quarters; if small, cut into halves. Place in a large bowl with blueberries. Sprinkle with ½ cup (125 mL) sugar and gently stir. Let stand at room temperature, stirring occasionally, to soak up sugar and release juices, 20 minutes.
- Meanwhile, place mascarpone in a large bowl. Finely grate peel from lemon and add. Stir in remaining ¼ cup (50 mL) sugar and vanilla. In a medium bowl, using an electric mixer, beat cream with 1 tbsp (15 mL) sugar until soft peaks form when beaters are lifted. Gently stir one-quarter of cream into cheese mixture, then gently fold in remaining cream.
- After berries stand 20 minutes, drain juice into a pie plate. Add orange juice and orange-flavoured liqueur to pie plate. Dip both sides of biscuits into juice mixture, then use to line bottom of a 9×13-inch (3-L) baking dish.
- Spoon and spread about half of mascarpone mixture over top. Spoon about half of berries over top. Repeat layering with remaining biscuits (dipping first in juice mixture). If you have any juice mixture left over, drizzle over biscuits. Then cover biscuits with remaining mascarpone.
- Scatter remaining berries over top. Cover and refrigerate at least 6 hours but preferably overnight (colour from berries may bleed out a little bit). It will keep well, covered and refrigerated, up to 2 days.
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