Wednesday, May 11, 2011

Berry Tiramisu

I had a really lovely Mother's Day! Great breakfast and awesome dinner.
For dessert, Emilie wanted to make her classic Frozen Key Lime Pie, which I love, but I wanted to try something different. And it was all about me, right?!
I looked at a few magazines, on line...And opted for a berry dessert. Tiramisu with berries...! Here is my version of it. Emilie and I made it together and next time she will be able to make it on her own!

Berry Tiramisu

Serves 10

24 oz fresh blueberries (can be frozen)
18 oz fresh raspberries (can be frozen)
1/3 cup sugar
Juice of 1 lemon
1/4 cup rum (or other liqueur)
About 40 Lady Finger (dry, not soft)

1 16-17.5 oz container Mascarpone cheese, at room temperature
1/2 cup confectioner's sugar
1 1/2 cup heavy cream (cold)

6 oz fresh blueberries
6 oz fresh raspberries

In a medium saucepan, bring the blueberries, sugar and lemon juice to a boil, on medium heat. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.
Add the raspberries and cook for another 2 minutes, until they are heated through.
Remove from the heat and let cool a little.
Add the rum. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until stiff peaks form.

In another bowl, mix together the Mascarpone and the confectioner's sugar until smooth.

Combine the whipped cream with the sweetened Mascarpone delicately adding the cream to the cheese little by little.

Line the bottom of a dish with the Lady Fingers. Ladle about 1/3 of the fruit mixture on the Lady Fingers. Spread the cream/Mascarpone mixture on the fruits.
Repeat two more times, ending with the cream.

Refrigerate for at least 8 hours. Before serving, top with the fresh berries.

Can be prepared one day ahead.

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