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Sunday, January 30, 2011

Mixed Berry Tiramisu (Eggless)








Yields: 10 serving(s)



Ingredients


• 1 12-oz package unsweetened frozen mixed berries

• 12 tablespoon(s) sugar

• 1 10-oz package frozen Raspberries in syrup; thawed

• 1/2 cup(s) raspberry liqueur

• 3 teaspoon(s) vanilla extract

• 3 (4.40-oz) packages Biscuits (4″ ladyfingers)

• 3 (8-oz tubs) Mascarpone softened at room temp

• 1 (8 oz) cream cheese softened at room temp

• 1 cup confectioner's sugar

• 2 cups heavy cream

• 6 tablespoons sour cream

• 1 pint strawberries fresh

• 1 pint raspberries fresh

• 1 pint blackberries fresh

• 1/2 pint(s) blueberries fresh



Method:


• Cook frozen mixed berries and 6 tablespoons sugar in a 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 length.

• Quickly dip biscuit into syrup, turning to coat lightly.

• Place rounded end up and sugared side against side of a 9-inch springform pan with 2 3/4-inch 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 Heavy cream until fluffy, add sugar, add Mascarpone, cream cheese, sour cream and vanilla to blend until everything is well incorporated.

• 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 syrop; 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 6 hours or overnight.

• Release pan sides.

• Transfer cake to platter.

• Arrange remaining fresh berries decoratively to your choice of pattern atop cake and serve.





Hints:

* If can not find frozen raspberries with syrup can make your own with frozen raspberries and a simple syrup (sugar & water).

* Instead of using raspberry liqueur you can use 2 shots of Midori and some orange juice to soak the ladyfingers.

* If you like to make this with eggs, you can follow my Tiramisu recipe on this blog and use ingredients for cream spread. Then follow this recipe for addition of berries and soaking the ladyfingers in raspberry liqueur instead of coffee and Kahlua.

* Instead of making it in spring form pan, you can make individual serving of these and serve the individual portions in elegant glassware for a fancy dinner party, or you can just layer all the ingredients in a trifle bowl if don't want to fuss with all the details, it will not change the taste.

* If you like you may sprinkle some cocoa powder on top of cake before arranging berries for decoration. You can also layer shredded or shaved chocolate in between along with layer of berry jam and Marscapone. It is a very versatile recipe indeed, can not go wrong with any variations.

Enjoy :)


Credits:
Berries Photograph by sockmonkeyrevolt Chloe jones
http://www.flickr.com/photos/71047083@N00/3661722652/
Berry Tiramisu photographs courstey of
http://www.bonappetit.com/recipes/2009/06 mixed_berry_tiramisu_


Recipe slightly modified by Surekha from a recipe in Bonappetit magazine Aug 1993 issue.

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