Berry Tiramisù

Prep Time: 45 minutes    Refrigeration Time: 4 hours or overnight

WHAT YOU NEED:

24 – 28 savoiardi (ladyfingers)

For the berry sauce and filling:

1 lb. fresh strawberries, rinsed, drained hulled and cut into ¼-inch slices (about 3 cups)

1 dry pint fresh blueberries (about 2 cups), rinsed and drained

½ cup orange juice

1/3 cup blueberry preserves (such as Bonne Maman)

1/3 cup sugar + 2 Tbsp. sugar

2 Tbsp. grand marnier or limoncello

Zest of 1 orange (about 1 tsp).

For cream filling:

1½ cups heavy cream

1 container (8 - 9 oz.) mascarpone

2 Tbsp. sugar

1 tsp. vanilla

MAKING IT:

In a medium saucepan, combine ½ cup blueberries, ½ cup sliced strawberries, orange juice, blueberry preserves, 1/3 cup sugar, grand marnier and orange zest.  Bring mixture to a boil, then turn down heat and simmer for 10 minutes, stirring occasionally. Pour into heat-proof shallow pan. Let cool before dipping savoiardi.

In a medium bowl, combine the remaining fresh strawberries, blueberries and 2 tablespoons of sugar. Stir well and set aside.

Using an electric mixer and wire attachment, whip heavy cream on high speed until soft peaks form (be careful not to over beat or it will turn to butter).  Transfer the whipped cream into a separate bowl; set aside.  Using the same mixer bowl and a paddle attachment, mix the mascarpone, 2 tablespoons sugar and vanilla on medium speed, scraping down bowl several times until thoroughly blended.  Gradually fold the whipped cream into the mascarpone.

Assembly of Tiramisù:

One at a time, roll each savoiardi in the cooked berry sauce until moistened (don’t oversoak or they might break). Tightly arrange about 12-14 savoiardi in the bottom of a deep glass or ceramic dish (sizes that work well are 3-quart casserole dish or 8” x 11” rectangular pan (dish should be at least 3 inches deep). You can cut some of the soaked savoiardi to make them entirely cover the bottom of the dish.  Spoon about 3 – 4 tablespoons of cooked berry sauce over the bottom layer of savoiardi.   Spread about half the cream mixture in a thin even layer over this bottom layer of savoiardi. On top of the cream, spoon about half of the fresh berry mixture, spreading into an even layer. 

Add another layer of savoiardi, soaking each and arranging them tightly together. Spoon about 3 – 4 tablespoons of the berry sauce over the savoiardi.  Evenly spread remaining cream mixture on top of the savoiardi. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Refrigerate the leftover berry sauce and fresh fruit berry mixture as well.

To serve: Remove plastic wrap; cut into squares. Spoon some of the reserved fresh berries over each serving of tiramisù, along with some of the remaining sauce if desired.  Garnish with mint, Serves 10-12.

NUTRITION:

Nutrition Information per serving (1/12 recipe): 340 Calories; 20g Total Fat; (12g Sat Fat; 0g Trans Fat); 75mg Chol; 35mg Sodium; 38g Total Carb; (2g Fiber; 28g Total Sugars; 16g Added Sugars); 4g Protein