Best Berry Tiramisù Recipes

MIXED BERRY TIRAMISU

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.

MIXED-BERRY TIRAMISù WITH LIME CURD

Steps:

• For berries:
• Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• For syrup and ladyfinger layer:
• Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
• Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
• For mascarpone topping:
• Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Spoon tiramisù into bowls and serve.
• Available at some supermarkets and at specialty foods stores and Italian markets.
• ** An Italian cream cheese; sold at many supermarkets and at Italian markets.

BERRY TIRAMISù

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.

EASY LEMON BERRY TIRAMISU

Steps:

• In 2-quart saucepan, heat, granulated sugar, water, lemon peel and lemon juice to boiling. Boil until sugar is dissolved. Remove from heat; cool lemon syrup completely.
• In large bowl, beat mascarpone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form.
• Line bottom of ungreased 8-inch square (2-quart) glass baking dish with half of the ladyfingers. Generously brush about one-fourth of lemon syrup over ladyfingers. Spread half of mascarpone mixture evenly over ladyfinger layer. Top with half of the berries; brush with lemon syrup. Repeat layers until all ingredients are used.
• Refrigerate at least 2 hours or overnight before serving. Cut into 4 rows by 2 rows.

MIXED BERRY TIRAMISU

Steps:

• Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture.
• Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. Discard solids. Add raspberry liqueur to raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch (about) length. Quickly dip biscuit into syrup, turning to coat lightly. Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Repeat with as many biscuits as necessary to cover sides of pan. Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit.
• 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 biscuits in bottom of pan. Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit. Gently spread remaining jam mixture over biscuits. Spoon remaining mascarpone mixture over; smooth top. Cover; chill at least 4 hours or overnight.
• Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve.

BERRY TIRAMISU

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.

BERRY TIRAMISU CAKE

Steps:

• In a large bowl, combine the berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. , In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely., In a large bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. , Bake at 325° for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream; set aside. , Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Top with a third of the berries; drizzle with 1/4 cup berry syrup. Repeat layers twice, drizzling with remaining syrup. Refrigerate for at least 2 hours before serving.

BERRY TIRAMISU CAKE

Steps:

• In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving.

MIXED BERRY TIRAMISU

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.

MIXED-BERRY TIRAMISù WITH LIME CURD

Steps:

• PreparationFor berries: Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. For syrup and ladyfinger layer: Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel. Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over. For mascarpone topping: Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Spoon tiramisù into bowls and serve. Available at some supermarkets and at specialty foods stores and Italian markets. ** An Italian cream cheese; sold at many supermarkets and at Italian markets.

SUMMER BERRY TIRAMISU

Steps:

• NOTE: Sponge cake base - I normally make a sponge in the springform tin. I then cut it in half height wise (depending on how high it rises) and use half for this recipe (and freeze the other half).
• Grease springform pan lightly and place sponge in the bottom.
• Lightly soak with half to two-thirds of the Kahlua (I use a brush).
• Beat together mascarpone, icing sugar, cream & the remaining Kahlua. Smooth over the top of the sponge.
• Cover and chill until set (approx 4-8 hours).
• Top evenly with the berries & put back in the fridge so everything is kept cool.
• Dissolve gelatin in water as per pack instructions, then set aside.
• In a pot slowly warm the fruit puree and add the gelatin. Stir until totally dissolved, then leave to cool (you can speed this up by putting it in the fridge, but be careful - you don't want it to set).
• Top the sponge cake/cheese mixture with the puree mixture and refrigerate again until set and stable (approx 2 hours).
• Remove from fridge 15 minutes before serving, then gently remove the springform pan outer (you may need to gently run a knife around the edges).
• Serve with garnish & accompaniment of your choice.

BERRY TIRAMISU

Steps:

• Gently stir the raspberries, blueberries and strawberries in a bowl with the granulated sugar, 2 tablespoons of the Chambord, and 1/2 cup of the raspberry coulis.
• Whip the heavy cream in a large bowl with an electric mixer on high speed until it thickens and almost doubles in volume.
• Add 1/4 cup of the confectioners' sugar and 1 tablespoon of the Chambord and whip until stiff peaks form.
• In a medium bowl, whip the mascarpone with the remaining 1/4 cup confectioners' sugar with electric mixer on low speed until smooth.
• Fold in half of the whipped cream.
• Spread half the pound cake slices in the bottom of a 9x13-inch glass dish.
• Drizzle the remaining 1/4 cup Chambord over the cake and cover with half of the berry mixture.
• Cover the berries with half of mascarpone cream, gently spreading it into a smooth layer.
• Now spread the other half of the pound cake slices on top of that layer and repeat adding the other 1/4 cup of Chambord, the other half of the berry mixture, and the other half of the mascarpone cream.
• Cover tightly with plastic wrap.
• Refrigerate for at least 2 hours and up to 1 and 1/2 days.
• To serve, spoon into bowls and garnish with remaining whipped cream and mint sprigs.
• Serve with remaining raspberry coulis spooned over each serving or passed on the side.
• For Raspberry Coulis: Bring the raspberries, syrup and lemon juice to a simmer in a medium saucepan over low heat.
• Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
• Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
• Pour into the simmering raspberry mixture.
• Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
• Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds.
• Cool completely, then cover and refrigerate until ready to use.
• (Freeze any leftover coulis in a plastic container for up to one month).