Tiramisu is usually made with chocolate and espresso, but I like this berry version even better. The colors are beautiful, and the rich mascarpone cream and berries complement each other wonderfully.
Italian-style ladyfingers are widely available in supermarkets and stores that stock Italian products, but the softer American ladyfingers can be substituted, as can slices of plain cake. Two-Berry Tiramisu is a delightful twist on the classic Italian dessert, featuring the flavors of strawberries and raspberries. Layers of soft and creamy mascarpone cheese are combined with macerated berries, ladyfingers soaked in orange juice and liqueur, and a luscious whipped cream. The result is a heavenly dessert that balances the richness of the mascarpone with the bright and tangy sweetness of the berries. With its beautiful layers and vibrant colors, Two-Berry Tiramisu is not only a treat for the taste buds but also a visually appealing dessert that is sure to impress. Whether enjoyed as a refreshing summer dessert or as a sweet ending to a special occasion, Two-Berry Tiramisu is a delightful indulgence that will leave everyone wanting more.
SERVES: 8
INGREDIENTS:
- 2 pints strawberries, hulled
- 1 pint raspberries
- ½ cup orange juice
- ¼ cup orange liqueur, such as Grand Marnier or Cointreau
- ¼ cup sugar
- 8 ounces mascarpone
- 1 cup heavy cream
- 24 savoiardi (Italian-style ladyfingers)
INSTRUCTIONS:
- Set aside 2 cups of the best-looking strawberries for garnish. Chop the remainder.
- In a large bowl, combine the raspberries and chopped strawberries with the orange juice, liqueur, and sugar. Let it stand at room temperature for 1 hour to macerate.
- Scoop the mascarpone into a large bowl.
- In a chilled bowl, using chilled beaters, whip the heavy cream until soft peaks form when lifted.
- Fold about one third of the whipped cream into the mascarpone to lighten it. Gently fold in the remaining whipped cream.
- Layer 12 of the ladyfingers in a 9x9x2-inch glass baking dish.
- Spoon half of the macerated berries and their juice over the ladyfingers.
- Spread half of the mascarpone cream over the berries.
- Repeat with a second layer using the remaining ladyfingers, berries, and cream.
- Cover the dish and refrigerate for 3 to 4 hours, or overnight.
- Just before serving, slice the reserved strawberries and arrange them in rows on top of the tiramisu.
- Cut into squares and serve.
SERVING SUGGESTIONS:
- Serve the Two-Berry Tiramisu chilled as a refreshing dessert on a hot summer day.
- Garnish each serving with a fresh mint leaf for a pop of color and added freshness.
- Dust the top of the tiramisu with cocoa powder or powdered sugar for an elegant finishing touch.
- Accompany each serving with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair the Two-Berry Tiramisu with a cup of hot coffee or a glass of dessert wine to complement the flavors.
- Serve the tiramisu in individual dessert glasses or ramekins for a more elegant presentation.
- Add some texture and crunch by sprinkling crushed amaretti cookies or toasted almond slivers on top of each serving.
- For a festive touch, decorate the tiramisu with chocolate shavings or fresh berries just before serving.
- Consider serving the Two-Berry Tiramisu as part of a dessert buffet or as the finale to a special meal.
