Berry tiramisu
Tiramisù is a common dessert on the menus of Italian restaurants and in Italian homes. It is certainly a favorite in our restaurants, but it is easy to make at home as well. This dessert is best made a day ahead , to allow the flavors to combine. Any combinations of berries – or even just one kind – will make a marvelous tiramisu.
SERVES
10
TO
12
Ingredients
For the berries:
- 4 cups blueberries
- 6 cups thinly sliced strawberries
- 3/4 cup granulated sugar
- Grated zest of 1 orange
- 2 cups orange juice
- 1 cup chunky blueberry jam
- 1/4 cup dark rum
- 1/4 cup super fine sugar
For assembly:
- 2 cups ricotta, room temperature
- Two 225 gram containers mascarpone, at room temperature
- 1 1/2 teaspoon pure vanilla extract
- 42 Savoiardi (ladyfingers)
Directions
- For the berry sauce, in a medium saucepan, combine two cups blueberries, two cups strawberries, the granulated sugar, orange zest, and juice, jam, and rum. Bring to a simmer, and cook to make a slightly syrupy sauce, about 10 to 15 minutes. Pour into a shallow pan (where you will be soaking the Savoiardi), and let cool.
- Put the remaining two cups of strawberries, remaining four cups of strawberries, and the superfine sugar in a medium bowl. Toss to combine, and let sit at room temperature ten minutes.
- In a mixer fitted with the paddle attachment, mix the ricotta and mascarpone at medium speed for a few seconds to combine, then add superfine sugar and vanilla. Beat at medium-high speed until light and smooth, about two minutes.
- To assemble, soak half of the Savoiardi in the cooked berry sauce until moistened, rolling them around to coat thoroughly. Tightly fit the Savoiardi in the bottom of a deep 9x13 inch glass or ceramic dish. Spoon a few spoonfuls of the remaining cooked berry sauce over the Savoiardi. Spread half of the ricotta mixture in an even layer over the Savoiardi.
- Layer a little more than half of the uncooked berries (you just want an even layer) over the mascarpone. Soak the remaining Savoiardi in the cooked berry sauce, and arrange in a tight layer over the fresh berries. Spread the remaining mascarpone over this in a smooth layer. Cover, and chill overnight for best results. Combine the remaining fresh berries and any cooked berry sauce left from soaking the Savoiardi, cover and chill overnight.
- To serve, cut squares of the tiramisu and serve with a little of the leftover berries and sauce.
