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Recipe: Triple Berry Tiramisu

This is a wonderful variation of the Classic Tiramisu. Instead of using chocolate and coffee flavorings… this dessert has a berry layer in between layers of a sweet marscapone cream.

I used a red raspberry fruit syrup I found at my supermarket to drizzle over the jam covered lady fingers… you can use any brand… you can also use framboise (a clear, fruit-raspberry brandy).

I keep frozen strawberries in syrup on hand in my freezer… in this case, I defrosted them and used about 3-4 tablespoons of the defrosted strawberry liquid in the berry mixture for this recipe. I used the defrosted strawberries for something else (we use it on ice cream, on waffles and in strawberry shakes).

If you don’t have the frozen strawberries… make the berry mixture about 6 hours in advance... mix the fresh berries and 1/3 cup sugar and ¼ cup water and let the berries set. It should work out okay… but it is best to use the strawberry liquid from the defrosted strawberries because it adds such a great flavor to the berry mixture.

I had a dessert like this at a restaurant and just had to figure it out so I could duplicate it at home. I adapted various recipes until I think I got it just right. Warren truly enjoyed this dessert experiment.... he got to taste them all!


Triple Berry Tiramisu Recipe

All you need:

Lady Fingers
Seedless Red Raspberry Jam
Seedless Red Raspberry Fruit Syrup
1 pint fresh strawberries or pkg frozen, sliced
½ cup fresh blueberries
3-4 tablespoons strawberry liquid from defrosted strawberries
½ cup fresh or frozen raspberries
1 package (8 oz.) marscapone, at room temperature
2/3 cup confectioner’s sugar
1 cup heavy cream

All you need to do:

In a medium bowl, combine the berries and the strawberry liquid.

Split the lady fingers.

Spread Seedless Red Raspberry Jam on the split lady fingers. Set aside.

In a medium bowl, slowly beat the marscapone and sugar.

Add the heavy cream and beat at medium speed until smooth.

In wine goblets or margarita glasses, put a dollop of the marscapone mixture.

Take 2 lady fingers, breaking each in half and put them on top of the marscapone.

Drizzle the seedless red raspberry syrup or framboise on the lady fingers.

Drop 1-2 tablespoons of the berry mixture on top of the lady fingers.

Put a dollop of the marscapone mixture on the berry mixture.

Drop about 1-2 teaspoons of the berry mixture on top.

Refrigerate at least 1 hour before serving.



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