Berry Tiramisu Recipes

Steps:

• Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
• Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
• Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
• Dust with the confectioners' sugar and serve.

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.

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.

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.

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).