Berry Tiramisu

This colorful berry tiramisu was one of the easiest and prettiest dessert I have ever made! I'd like to call it "berramisu"~ I simplified the process by skipping the raw eggs, so that it's safer to enjoy. The hint of sourness from strawberries, blueberries, and cherries can balance the sweetness from the cream perfectly. Prepare it as a sweet and romantic dessert after your Valentine's dinner!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Use a food processor to blend 400g strawberries into juice. (Mash the strawberries with a wooden spoon if you don't have a food processor.)

Step 2

Pour the strawberry juice and 60g sugar into a medium frying pan/saucepan.

Step 3

Bring to a simmer and cook over medium heat for 5 minute. Keep stirring until the sauce turn thicken.

Step 4

Add 300g strawberry chunks and 200g blueberries to the sauce. Stir for 30 seconds, and turn off the heat. The compote will continue to thicken as it cools.

Step 5

Transfer the compote to a clean jar, allow to cool, close the lid, store in the fridge.

Step 6

Beat 300g heavy whipping cream until medium-stiff peaks form. Set aside.

Step 7

In a large bowl, combine 452g mascarpone, 80g sugar, and 2 tsps. of vanilla extract. Add in the whipped cream. Use a rubber spatula to fold the mixture until well combined. Use a mixer to beat until smooth. Set aside.

Step 8

Add 2 tbsps. of coffee liqueur to 1½ cup of espresso. Lightly and quickly dip each ladyfinger into the coffee mixture, or you use 1½ cup of strawberry milk to substitute the coffee mixture. Do not soak the cookies in the liquid for too long.

Step 9

Line an 8×8″ baking dish with a layer of espresso-dipped ladyfingers.

Step 10

Spread half the mascarpone cream mixture over the ladyfinger layer.

Step 11

Repeat with remaining ladyfingers and mascarpone cream mixture.

Step 12

Optionally, use a spatula to smooth the surface. But it's totally fine to skip this step. The surface will be covered with the berry compote anyway.

Step 13

Cover with a lid or plastic wrap, chill the tiramisu in the fridge for at least 4 hours or overnight.

Step 14

Pour the berry compote over the top of the tiramisu. Optionally decorate with more fresh fruits or sugar powder. Scoop to serve.

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