As a lover of Tiramisu, I’m always on the lookout for new twists on this classic dessert. While I enjoy the traditional version, there’s something truly special about a Mixed Berry Tiramisu that never fails to impress. Today, I’m sharing with you my go-to recipe, which I discovered years ago in the pages of Bon Appétit Magazine. While I can’t take credit for its creation, I certainly take pride in its execution, especially when dazzling holiday dinner guests.

Mixed Berry Tiramisu Recipe

Ingredients:

• 1 12-ounce package unsweetened frozen mixed berries
• 12 tablespoons sugar
• 1 10-ounce package frozen raspberries in syrup, thawed
• 1/4 cup raspberry liqueur
• 3 4.40-ounce packages Champagne biscuits (4-inch-long ladyfinger-like biscuits)
• 3 8-ounce containers mascarpone cheese
• 2 teaspoons vanilla extract
• 1 1-pint basket strawberries, hulled
• 2 1/2-pint baskets raspberries
• 1 1/2-pint basket blueberries

Instructions:

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

Serves 10.

I hope you’ll give this Mixed Berry Tiramisu a try and indulge in its delightful flavors. It’s a true crowd-pleaser that never disappoints, whether served at a special occasion or enjoyed as a sweet treat any day of the week.

This recipe is a timeless classic that’s sure to become a favorite in your dessert repertoire. Whether you’re hosting a dinner party or simply treating yourself to a special dessert, Mixed Berry Tiramisu is guaranteed to impress.

Recipe courtesy of Bon Appétit, August 1993.

Originally posted by me © 2010 J. H-M.

© 2024 Jacq from Jersey

Products used:

Champagne Biscuits/Lady Fingers: Click HERE

Springform Pan: Click HERE

Whisk: Buy HERE