- Yield : 9" springform pan
- Servings : 8-10
- Prep Time : 30m
- Cook Time : 0m
- Ready In : 2:0 h
Tiramisu means ‘pick me up’ in Italian referring to a midday treat meant to shake off the afternoon sleepies. Tiramisu is a relatively new dessert having been created in the ’80s. Traditionally made with those energy inducing ingredients, coffee, and chocolate, there’s no reason that a pick me up couldn’t be berry flavored instead. This tiramisu is light, fruity, and perfect for spring.
- 3 cups frozen mixed berries
- 1/3 cup granulated sugar
- 1 cup no sugar added berry juice, I used blueberry juice
- 3 4.40 oz packages of savoiardi biscuits (crisp Italian ladyfingers)
- 3 cups mascarpone cheese
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups sliced strawberries
- 2 cups fresh raspberries
- 1-1/2 cups fresh blueberries
Heat frozen berries in a medium saucepan over medium high heat. Once berries have warmed and exuded their juices, pour those juices into the bowl with the berry juice.
Pour sugar in with the berries, and continue to cook until they reach a thick, jamlike consistency, about 15 minutes. Remove from heat.
Dip biscuits into juice mixture and line the sides of a 9" springform pan. Squeeze them in snugly. Then continue dipping biscuits and line the bottom of the pan. Break or cut biscuits as needed to completely fill in the bottom of the pan.
In the bowl of a stand mixer, whip the mascarpone with the sugar, and vanilla extract just until sugar is blended in, about 30 seconds. Don't overbeat, or it will turn to butter.
Gently spread half of the warm jam mixture onto the biscuits arranged in the bottom of the springform pan. Spoon half of the mascarpone mixture over top of the jam. Use a spatula to gently spread to edges. Cover with half of the strawberries, raspberries, and blueberries.
Dip more biscuits into juice, and cover the berries. Cut and fit together biscuits as needed to completely cover the berries.
Carefully spread remaining jam mixture over biscuits. Then spoon remaining mascarpone mixture over leveling the surface and spreading to edges.
Cover with plastic wrap. Press on plastic wrap with hands to slightly compress. Refrigerate at least 4 hours, overnight so everything can soften and macerate.
To serve, remove springform ring, and transfer to a cake platter. Arrange remaining berries on top. Slice with a thin bladed knife, wiping blade between cuts.