Wild berry tiramisù
- Energy Kcal 379
- Carbohydrates g 29.2
- of which sugars g 25.4
- Protein g 5.9
- Fats g 26.5
- of which saturated fat g 15.07
- Fiber g 2.7
- Cholesterol mg 93
- Sodium mg 59
- Difficulty: Easy
- Prep time: 30 min
- Serving: 4 people
- Cost: Average
It’s undoubtedly the best-loved dessert in Italy; a firm fixture on restaurant dessert menus but also a perennial favorite among treats to make at home. It’s been reinterpreted and we’ve always had fun experimenting with an array of delicious alternatives: lemon, orange, and strawberry – in the classic version or egg-free! It comes with fruity variations and even with cardamom for lovers of a more exotic touch. There’s even a vegan recipe to ensure that no one is excluded from this dessert fest. Riding this imaginative tide, today we’re bringing you wild berry tiramisu, served in elegant single-portion dessert glasses, and made with fresh red berries and a silky-smooth cream you can whip up in a flash. These spoonfuls of sweetness will be your trump card to finish off a fun evening with friends!
- Ingredients for four 3-inch (8-cm) diameter dessert glasses
- Ladyfingers 2 oz (50 g)
- Raspberries 20
- Mascarpone cheese ⅔ cup (150 g)
- Heavy cream ¾ cup (150 g)
- Powdered sugar 3 tbsp (20 g)
- Vanilla bean 1
- For the coulis
- Strawberries 4 oz (100 g)
- Raspberries 2 oz (60 g)
- Lemon juice ¼ cup (50 g)
- Brown sugar 2 tbsp (25 g)
- Wildflower honey 2 tbsp
- Vanilla bean 1
How to prepare Wild berry tiramisù
To make the wild berry tiramisu, first wash the berries and dry them. Remove the stalks from the strawberries 1 and cut them into small pieces 2. Add the chopped raspberries 3
and strawberries 4 to the jug of an immersion blender. Then add the brown sugar 5 and lemon juice 6.
Next, blitz everything with the blender 7 to get a smooth mixture. Sweeten the mixture with honey 8 and add the seeds of half a vanilla bean 9.
Now emulsify the mixture again with the blender 10. Set aside the mixture 11 and cut the ladyfingers in half 12.
Pour the heavy cream into a bowl, add the powdered sugar 13, and whip with the whisk to get a frothy cream 14. Separately, add the vanilla seeds 15
to the mascarpone so they impart their flavor, then fold in the whipped cream a little at a time, stirring gently from the bottom up to keep it from curdling 16. Transfer the resulting creamy mixture to a pastry bag (17-18).
Squeeze a first layer of the mixture into glasses measuring 3 inches (8 cm) in diameter and approximately 2.5 inches (6.5 cm) tall 19. Dip a ladyfinger cut in half in the red berry coulis 20, place it in the glass and add one more layer of cream 21.
Now squeeze on more mixture and add 4-5 raspberries 22. Add another layer of ladyfingers 23 and finish with a final layer of mixture 24.
Top your wild berry tiramisu with a few teaspoonfuls of leftover sauce 25 and finish by garnishing with a few berries to taste 26 as well as fresh mint leaves 27.
Keep the wild berry tiramisu in the refrigerator for a couple of days at most. Not suitable for freezing.
If you like boozy desserts, you can add 1.5 tsp (20 g) of aromatic grappa to the coulis.