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Berry Tiramisu Trifle

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Layered trifle-style tiramisu made with mixed berries, mascarpone cream and ladyfingers soaked in a sweet berry syrup; served chilled.

Ingredients

Scale
  • 6 ounces ladyfingers
  • 1/2 pound blueberries
  • 1 pound blackberries
  • 1 pound (16 oz) mascarpone cheese
  • 4 egg yolks (organic, free-range)
  • 5 tablespoons granulated sugar
  • 3/4 cup heavy cream
  • 4 tablespoons honey (plus more to taste)
  • 2 lemons, juiced
  • 2 teaspoons vanilla extract
  • 2 tablespoons water
  • Fresh basil leaves and extra berries for garnish (optional)

Instructions

  1. Make the berry sauce: In a small saucepan combine the blackberries and blueberries with lemon juice, 2 teaspoons vanilla extract, 4 tablespoons honey and 2 tablespoons water; simmer covered on low until berries begin to burst, then remove from heat and allow to cool slightly before straining to separate syrup from solids.
  2. Whip cream: Using a mixer with the whisk attachment, whip 3/4 cup heavy cream with 1 tablespoon granulated sugar until soft peaks form; chill until assembly.
  3. Prepare mascarpone base: In a bowl, beat 4 egg yolks with 5 tablespoons granulated sugar until pale and creamy, then gradually beat in the mascarpone cheese until smooth.
  4. Fold cream into mascarpone: Gently fold the chilled whipped cream into the mascarpone mixture until combined; divide the mixture into two bowls.
  5. Mix berry mascarpone: Fold the reserved strained whole berry solids into one portion of the mascarpone mixture to make a berry-flavored filling; leave the other portion plain.
  6. Assemble trifle: Lightly dip ladyfingers one at a time into the reserved berry syrup (do not soak) and layer them in the bottom of individual glasses or a trifle dish. Spoon a layer of berry-mascarpone over the ladyfingers, followed by a layer of plain mascarpone. Repeat layers until ingredients are used, finishing with mascarpone on top.
  7. Chill and serve: Refrigerate the assembled trifle for at least 2 hours (or until set). Serve chilled, garnished with fresh blackberries, basil leaves and optional edible flowers.

Notes

1) Do not over-soak ladyfingers in the berry syrup or they will become soggy. 2) For food safety, if you prefer not to use raw egg yolks, use pasteurized yolks or omit and increase mascarpone with additional whipped cream. 3) Make the berry syrup a day ahead to deepen flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/berry-tiramisu-trifle-2/