Description
This delightful Strawberry Tiramisu with Blueberries and Raspberries is a fresh twist on the classic Italian dessert. Layers of soft ladyfingers, rich mascarpone cream infused with raspberry liqueur, and vibrant macerated mixed berries combine to create a luscious, no-bake treat perfect for warm weather or special occasions.
Ingredients
Scale
Base
- 20 soft ladyfingers (165 grams, 1 package)
Cream Mixture
- 1½ cups heavy cream (341 grams)
- 8 ounces mascarpone cheese (454 grams)
- 1 cup granulated sugar (200 grams, divided)
- 1 teaspoon pure vanilla extract (4 grams)
- 5 tablespoons Chambord raspberry liqueur (71 grams, divided)
Fruit & Jam
- â…” cup strawberry jam or jelly (227 grams)
- 1½ cups sliced fresh strawberries (251 grams)
- 1 cup fresh raspberries (120 grams)
- ½ cup fresh blueberries (85 grams)
Instructions
- Prepare the baking dish: Spray a 9×9-inch baking dish with nonstick spray to prevent the tiramisu from sticking and facilitate easy serving.
- Arrange ladyfingers: Place half of the ladyfingers (10 pieces arranged in 2 rows of 5) side by side on the bottom of the baking dish to form the first layer.
- Whip heavy cream: Using a hand mixer, beat the heavy cream in a large bowl until soft peaks form. This process takes approximately 3 to 4 minutes and ensures a light, airy texture for the cream layer.
- Combine mascarpone mixture: Beat in the mascarpone cheese, ½ cup of sugar, vanilla extract, and 2 tablespoons of Chambord raspberry liqueur into the whipped cream. Mix until the mixture is smooth and fully combined, then set aside.
- Prepare jam layer: In a small bowl, stir together the strawberry jam or jelly with the remaining 3 tablespoons of Chambord liqueur. Set this jam mixture aside for layering.
- Macerate the fruit: In a separate bowl, mix all the fresh fruit (strawberries, raspberries, and blueberries) with the remaining ½ cup of sugar. Stir gently to coat the fruit evenly and allow the sugar to draw out the fruit juices, enhancing their flavor.
- Build the first layers: Spread half of the cream mixture evenly over the arranged ladyfingers using a spatula. Then, top this with half of the jam mixture, using a fork to gently mix the jam into the cream layer. Finally, add half of the macerated fruit on top.
- Repeat layers: Add the remaining ladyfingers over the fruit layer, followed by the remaining cream mixture, the jam mixture, and finish with the remaining fruit to complete the tiramisu layering.
- Chill the tiramisu: Cover the assembled tiramisu with plastic wrap or a lid and refrigerate for a minimum of 4 hours to allow the flavors to meld and the dessert to set properly.
- Serve: Serve the tiramisu cold, slicing it into approximately 9 to 10 slices for a rich, fruity dessert experience.
Notes
- Ensure the ladyfingers are soft but not soggy to maintain texture.
- Use fresh berries for the best flavor, and you can substitute berries with any other preferred fresh fruits.
- Chambord raspberry liqueur can be omitted or replaced with another fruit liqueur for an alcohol-free version.
- For a firmer tiramisu, chill overnight instead of just 4 hours.
- This dessert is best served within 1-2 days of preparation for optimal freshness.
