I know, the classic tiramisu is the classic tiramisu, we all love it and find it irresistible, but I also adore the variations. This is a red berry tiramisu, creamy and fresh, with strawberries, raspberries, and blueberries. An ideal tiramisu to end a lunch or dinner or if we want to impress with a different dessert, but always delicious. I prepared it with jarred yolks that are already pasteurized. If instead, you want to prepare it with eggs make sure they are very fresh, or you can prepare the pate a bombe.
Let’s get to work and prepare the tiramisu with red berries together.
OTHER TIRAMISU
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of red berry tiramisu
- 1.75 cups heavy cream
- 1.1 lbs mascarpone
- 6 egg yolks (about 6)
- 1/2 cup sugar
- 2.2 lbs red berries (frozen or fresh)
- 1/2 cup sugar
- 1 organic lemon
- 10.5 oz ladyfingers
- 2/3 cup red berry juice
Tools
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- Pan
- Electric Whisks
- Baking Dish
Steps for preparing red berry tiramisu
If you use fresh fruit, wash it and cut the strawberries into pieces. Put the fruit in a pan. Add the sugar, grated lemon zest, and filtered juice. Cook for 15 minutes, stirring often. Let it cool completely.
Work the cream with electric whisks. When semi-whipped, add the mascarpone. Continue working until you get a dense foam. Beat the yolks with sugar until light and fluffy. Gently fold them into the mascarpone foam.
In a baking dish, alternate layers of ladyfingers soaked with red berry juice, mascarpone cream, and fruit compote. Alternate these layers until you use all the ingredients. Place in the fridge for two or three hours before serving.
Storage
Keep in the fridge for two or three days.
