Berry Tiramisu
(for the berries)
1.5 lbs. mixed berries of your choice
3~4 T granulated sugar
1 T lemon juice
1/2 cup dry Marsala or other dessert wine
(for the custard)
3 egg yolks
6 T granulated sugar
1 T dry Marsala or other dessert wine
10 oz. mascarpone
1 1/2 cups chilled whipping cream
(for assembly)
30 to 36 Italian lady fingers
2 to 3 T brown sugar, for dusting
edible flowers for topping (optional)
>how to make<
(for berries)
*Trim berries and cut any large ones into 1/2"/1cm pieces.
*Place berries in a ceramic bowl and add 3 to 4 T of sugar, the lemon juice and the dessert wine.
*Let them soak for as long as possible, at least 2 hours, so they release their juice, which you will need to moisten the lady fingers.
(for custard)
*Whisk together egg yolks and sugar in a metal bowl and set over a saucepan of barely simmering water.
*Continue whisking until very warm to the touch but not quite boiling, about 5 minutes.
*Add dessert wine and whisk thoroughly for another minute.
*Remove from heat, place in an ice bath and let cool completely.
*Whisk in mascarpone until smooth.
*Whip the cream in a separate bowl until it holds stiff peaks.
*Fold it gently into the mascarpone mixture.
(for assembly)
*Line the bottom of a deep 9" square serving dish with half of the ladyfingers, making compact rows.
*Spread half the berries on top with about half of their juices.
*Make sure to drizzle the juice evenly over the ladyfingers so they will be soft but not soggy.
*Cover with half the mascarpone custard.
*Repeat process once more, for a two-layer tiramisu, then refrigerate at least 2 hours and up to 1 day.
*Sprinkle with brown sugar and decorate with edible flowers before serving.
*Cut into squares.
-serves 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: Berry Tiramisu recipe, Tiramisu recipe