Best Berry Mi Su Berry Me Up Recipes

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BERRY TIRAMISù



Berry Tiramisù image

This fruity, summery version of tiramisù was invented by Letizia Mattiaci, a cook in Umbria who teaches cooking classes in her home kitchen, high in the hills above Assisi. Berries and cream are, of course, a classic combination, but putting them together this way makes for a beguiling dessert. The berries give off a delicious violet juice that is used to soften the ladyfingers, just as strong coffee is used in the traditional recipe.

Provided by Julia Moskin

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 pounds/600 to 700 grams mixed berries of your choice (blackberries, strawberries, blueberries or raspberries, fresh or frozen)
3 to 4 tablespoons granulated sugar
1 tablespoon lemon juice
1/2 cup dry Marsala, Vinsanto or other dessert wine
3 egg yolks
6 tablespoons/75 grams granulated sugar
1 tablespoon dry Marsala, Vinsanto or other dessert wine
10 ounces/375 grams mascarpone
1 1/2 cups/355 milliliters chilled whipping cream
30 to 36 Italian ladyfingers
2 to 3 tablespoons brown sugar, for dusting
Edible flowers, for topping (optional)

Steps:

  • Prepare the berries: Trim berries and cut any large ones into 1/2-inch/1 centimeter pieces. Place berries in a ceramic bowl and add 3 to 4 tablespoons of sugar (depending on the sweetness of the fruit), the lemon juice and the dessert wine. Let them soak for as long as possible, at least 2 hours, so they release their juice, which you will need to moisten the lady fingers.
  • Make the custard: Whisk together egg yolks and sugar in a metal bowl and set over a saucepan of barely simmering water. Continue whisking (by hand or with an electric mixer) until very warm to the touch but not quite boiling, about 5 minutes. The mixture should reach 160 degrees. Add dessert wine and whisk thoroughly for another minute. Remove bowl from heat, place in an ice bath and let cool completely. Whisk in mascarpone until smooth.
  • Whip the cream in a separate bowl until it holds stiff peaks. Fold it gently into the mascarpone mixture.
  • To assemble: Line the bottom of a deep 9-inch-square serving dish with half of the ladyfingers, making compact rows. Spread half the berries on top with about half of their juices. Make sure to drizzle the juice evenly over the ladyfingers so they will be soft but not soggy. Cover with half the mascarpone custard. Repeat process once more, for a two-layer tiramisù, then refrigerate at least 2 hours and up to 1 day.
  • Sprinkle with brown sugar and decorate with edible flowers before serving. Cut into squares first, or use a spoon.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 172 milligrams, Sugar 21 grams

BERRY TIRAMISU



Berry Tiramisu image

Provided by Rick Rodgers

Categories     Milk/Cream     Berry     Dessert     Kid-Friendly     Back to School     Blueberry     Lemon     Fall     Spring     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 8

3 pints blueberries
2/3 cup granulated sugar
3 tablespoons fresh lemon juice
3 (6-ounce) containers raspberries
About 40 Italian-style ladyfingers (savoiardi)
1 (16- to 17.5-ounce) container mascarpone, at room temperature
2/3 cup confectioner's sugar
1 cup heavy cream

Steps:

  • 1. At least 8 hours before serving the tiramisù, combine the blueberries, granulated sugar, and lemon juice in a heavy-bottomed, nonreactive medium saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, until the berries give off their juices, about 5 minutes. Add the raspberries and cook until they are heated through but still hold their shape, about 2 minutes. Remove from the heat.
  • 2. Arrange half of the ladyfingers in a 9 x 13-inch baking dish, trimming them as necessary to fit. Spoon half of the hot berry sauce evenly over the ladyfingers. Top with the remaining ladyfingers, then the remaining sauce. Let stand until cooled, about 30 minutes.
  • 3. Combine the mascarpone and confectioner's sugar in a medium bowl. Using an electric mixer on low speed, gradually beat in the heavy cream. Spread the mascarpone mixture over the ladyfingers. Cover loosely with plastic wrap and refrigerate until chilled, at least 4 hours. (The tiramisù can be made and refrigerated up to 1 day ahead.) Serve chilled.

MIXED BERRY TIRAMISU



Mixed Berry Tiramisu image

A wonderful blend of berry flavors and sweet cheese filling is a fresh interpretation of this classic dessert! This has been an impressive winner each time I've served it-one of my personal favorites! It assembles quickly once the first two steps are done and it can be made the day before except for the topping and that can be done early on the day you plan to serve it. It's originally from a 1994 "The Flavors of Bon Appetit".

Provided by Leslie in Texas

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (12 ounce) package frozen unsweetened mixed berries (or you can make up your own mixture from frozen strawberries, blueberries, and raspberries)
12 tablespoons sugar
2 (10 ounce) packages frozen raspberries in light syrup, thawed
1/4 cup raspberry liqueur (Chambord)
3 (12 ounce) packages ladyfingers (unfilled) or 3 (6 1/4 ounce) packages champagne biscuits
3 (8 ounce) containers mascarpone cheese
2 teaspoons vanilla extract
1 pint fresh strawberries, hulled
2 1/2 pints fresh raspberries
1 pint fresh blueberries

Steps:

  • Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium
  • heat until mixture resembles jam and is reduced to about 1 cup.
  • Strain syrup from frozen raspberries through a sieve set over a bowl, pressing gently on solids.
  • Discard solids.
  • Add raspberry liquour to bowl.
  • Using a springform pan, trim ladyfingers to fit, if needed, against sides.
  • Dip ladyfingers quickly in syrup and place rounded side up against side of springform pan.
  • Repeat with as many ladyfingers as needed to cover the bottom of pan.
  • In bowl, whisk mascarpone with 6 tablespoons
  • sugar and vanilla to blend; set aside.
  • Thinly slice enough strawberries to measure 1/2 cup.
  • Gently spread half of jam mixture over bottom layer of ladyfingers.
  • Spoon half of mascarpone mixture over; smooth top.
  • Sprinkle with sliced strawberries, 1/2 cup
  • raspberries, and 1/2 cup blueberries.
  • Dip more ladyfingers in syrup, arrange over fruit in pan.
  • Gently spread remaining jam mixture over ladyfingers.
  • Spoon remaining mascarpone mixture over the jam mixture, smooth top.
  • Cover and chill at least 6 hours or overnight.
  • Release pan sides.
  • Transfer cake to platter.
  • Arrange remaining fresh berries decoratively on top and serve.

Nutrition Facts : Calories 563.2, Fat 10.2, SaturatedFat 3.6, Cholesterol 375.4, Sodium 153.3, Carbohydrate 107.7, Fiber 10, Sugar 61.7, Protein 12.7

BERRYMISU



Berrymisu image

Raspberries replace the coffee flavor in a refreshing and fruity take on tiramisù. This simple recipe can be prepared a day ahead.

Yield Makes 8 servings

Number Of Ingredients 9

1 12-ounce package frozen unsweetened raspberries, thawed
12 ounces cream cheese, room temperature
1 1/2 cups sugar
2 cups chilled whipping cream
1 cup water
1/2 cup fresh lemon juice
40 (about) Champagne biscuits (crisp ladyfinger-style cookies; from two 3.5-ounce packages)
Fresh raspberries
Fresh mint sprigs (optional)

Steps:

  • Puree thawed raspberries in processor until smooth. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer. Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth. Beat chilled whipping cream in another large bowl until peaks form. Gently fold whipped cream into cream cheese mixture. Add pureed raspberries and fold just until combined.
  • Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently. Cool slightly. Dip 1 biscuit briefly into lemon syrup, turning to coat. Place flat side up in bottom of 12-cup trifle dish. Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary. Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish. Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary. Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture.
  • Cover and refrigerate until set, at least 3 hours and up to 1 day. Garnish with fresh raspberries and with fresh mint sprigs, if desired.

MIXED BERRY TIRAMISU



Mixed Berry Tiramisu image

Because I love tiramisu, I came up with this deliciously refreshing twist on the traditional coffee-flavored Italian dessert. Fresh softened berries star with crisp ladyfinger cookies and mascarpone cheese. Serve it from a glass bowl or in clear dishes to show off the luscious layers. -Najmussahar Ahmed, Ypsilanti, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 12

3 cups fresh raspberries
3 cups fresh blackberries
2 cups fresh blueberries
2 cups fresh strawberries, sliced
1-1/3 cups sugar, divided
4 teaspoons grated orange zest
1 cup orange juice
1 cup heavy whipping cream
2 cartons (8 ounces each) mascarpone cheese
1 teaspoon vanilla extract
2 packages (7 ounces each) crisp ladyfinger cookies
Additional fresh berries, optional

Steps:

  • Place berries in a large bowl. Mix 1/3 cup sugar, orange zest and orange juice; toss gently with berries. Refrigerate, covered, 45 minutes., Beat cream until soft peaks form. In another bowl, mix mascarpone cheese, vanilla and remaining sugar. Fold in whipped cream, a third at a time., Drain berries over a shallow bowl, reserving juices. Dip ladyfingers in reserved juices, allowing excess to drip off; arrange in a single layer on bottom of a 13x9-in. dish. Layer with half the berries and half the mascarpone mixture; repeat layers, starting with ladyfingers., Refrigerate, covered, overnight. If desired, top with additional berries before serving.

Nutrition Facts : Calories 501 calories, Fat 26g fat (14g saturated fat), Cholesterol 105mg cholesterol, Sodium 77mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 5g fiber), Protein 8g protein.

BERRY-MI-SU: BERRY-ME-UP



Berry-Mi-Su: Berry-Me-Up image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/2 cup fresh blackberries, a couple of handfuls
1 cup mascarpone cheese, available in specialty cheese case of supermarket
1/3 cup heavy cream
1/2 cup confectioners' sugar
1 package ladyfingers
1 package frozen raspberries, defrosted, 10 ounces
8 large strawberries, sliced

Steps:

  • Open the ladyfingers and separate them.
  • Strain the frozen berries over a bowl, reserve juice. Combine defrosted raspberries with sliced strawberries and blackberries.
  • Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Paint the ladyfingers with raspberry juice, liberally. Beat cheese with cream and sugar on low, 2 minutes. Spoon berries, then sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers dotted with berry juice and more mixed berries.

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