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Berry Tiramisu Recipe

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4.2 from 208 reviews

  • Author: Ava
  • Total Time: 9 hours 21 minutes (including resting times for cake aging, sabayon chilling, berry macerating, and final chilling)
  • Yield: 12 servings

Description

This Berry Tiramisu is a vibrant twist on the classic dessert, featuring a delicate ladyfinger sponge cake layered with a luscious mascarpone sabayon filling and a medley of fresh, macerated berries soaked in a fragrant berry-green tea syrup. Topped with whipped cream and fresh berries, this elegant dessert requires advance preparation and chilling for a refreshing and flavorful experience perfect for gatherings or special occasions.

Ingredients

Sponge Cake

  • 6 large eggs (yolks separated from whites and at room temperature)
  • 1/2 cup (100 grams) granulated sugar (divided)
  • 1 cup (120 grams) cake flour (sifted)
  • 1/8 teaspoon cream of tartar (or lemon juice)

Sabayon Filling

  • 6 egg yolks
  • 1 cup (215 grams) granulated sugar
  • 1/4 cup (60 milliliters) sweet marsala wine
  • 1/4 cup (60 milliliters) blackberry brandy
  • 2 pounds (904 grams) mascarpone cheese (chilled)

Berries and Maceration

  • 1 dry pint (510 grams) blueberries (large berries cut in halves)
  • 1 pound (450 grams) strawberries (hulled and diced)
  • 6 ounces (170 grams) raspberries (cut in halves)
  • 6 ounces (170 grams) blackberries (cut in halves)
  • 1 cup (200 grams) granulated sugar
  • 1 stem (about 7 each) mint leaves (minced, optional)
  • 2 medium limes (juiced and zested; about 1/4 cup juice and 1 tablespoon zest)

Berry-Green Tea Syrup

  • 1 cup (250 milliliters) boiling water
  • 2 bags (2 grams) green tea

Whipped Cream Topping

  • 2 cups (500 milliliters) heavy cream (chilled)
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon (2.5 milliliters) vanilla extract

Garnish

  • 6 medium strawberries (halved)
  • 6 large blackberries (halved or 12 small left whole)
  • 12 raspberries
  • 12 blueberries
  • 12 small mint leaves

Instructions

  1. Bake the Ladyfinger Sponge Cake: Preheat the oven to 425°F (218°C). Lightly grease only the bottom of a half-sheet pan and line it with parchment paper, greasing only the paper. Whip egg whites with cream of tartar and sugar until stiff peaks form. Separately whip egg yolks with sugar until ribbon stage. Fold sifted cake flour and whipped egg whites gently into yolks. Spread batter evenly in the pan, tap to release air bubbles, and bake for 8 minutes until golden and puffed. Cool completely, then loosen edges and flip out. Let the cake age uncovered for at least 8 hours for best texture.
  2. Prepare the Sabayon: Set up a double boiler with simmering water. Whisk egg yolks, sugar, sweet marsala wine, and blackberry brandy in a metal bowl over the simmering water, stirring constantly until thickened to a ribbon stage. Cool to room temperature, cover, and refrigerate for 3-4 hours or overnight.
  3. Finish Mascarpone Filling: Blend chilled mascarpone cheese on low speed until smooth. Add cold sabayon and blend until fully combined. Cover and refrigerate until assembly.
  4. Macerate the Berries: Combine blueberries, strawberries, blackberries, raspberries, sugar, lime juice and zest, and minced mint leaves in a large bowl. Cover and refrigerate for 30 minutes to 4 hours to macerate.
  5. Make Berry-Green Tea Syrup: Brew green tea bags in boiling water and cool completely. Strain berry juice from macerated berries and combine with cooled green tea. Set aside the berries separately for assembly.
  6. Whip the Cream: Chill a mixing bowl in ice water and beat heavy cream with vanilla extract on medium speed. Gradually add sugar, then increase speed to medium-high and whip until stiff peaks form.
  7. Assemble the Berry Tiramisu: Cut the ladyfinger sponge cake into two layers to fit a 9×13 inch deep baking dish. Place one sponge layer in the dish and pour half the berry-tea syrup over it to soak for 2-3 minutes. For store-bought ladyfingers, briefly dip each into syrup and layer. Spread half the macerated berries evenly over the soaked cake, then spread half the mascarpone filling evenly on top. Repeat with the second sponge layer, syrup, berries, and the remaining mascarpone filling, spreading evenly to the top of the dish.
  8. Decorate: Spread the whipped cream over the mascarpone layer. Score 12 serving pieces and garnish each with a halved strawberry, blackberry, one raspberry, one blueberry, and a mint leaf.
  9. Chill and Serve: Refrigerate the assembled tiramisu for at least 2 hours to set. Cut into 12 servings and enjoy as is or alongside coffee.

Notes

  • For best texture, allow the ladyfinger sponge cake to age stale at room temperature for at least 8 hours before assembly.
  • If using store-bought ladyfingers, skip baking the sponge and simply dip cookies into the berry-tea syrup during assembly.
  • The sabayon (zabaglione) is critical for flavor and texture; be sure to stir constantly during cooking to prevent curdling and achieve the ribbon stage.
  • Use fresh, ripe berries and adjust sugar according to sweetness preference for the maceration step.
  • Refrigerate the tiramisu well before serving to allow flavors to meld and the dessert to set properly.
  • Mint leaves are optional but add a refreshing herbal note and beautiful garnish.
  • Prep Time: 2 hours 30 minutes (including berry maceration and sabayon chilling time)
  • Cook Time: 8 minutes (baking sponge cake only)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://quickandsweetrecipes.com/berry-tiramisu-recipe/