Mixed Berry Tiramisu
This Mixed Berry Tiramisu is a beautiful centerpiece dessert, made with coffee-soaked ladyfingers, a blueberry-and-blackberry mascarpone layer, and a strawberry-and-raspberry mascarpone layer. It's finished with a glossy mixed berry sauce, a white chocolate swirl, fresh mixed berries and mint.
Servings: 10 people
Calories: 446kcal
Equipment
- Hand-held electric whisk
- 9" oval dish
Ingredients
Blueberry and Blackberry Syrup
- ¾ cup (113 g) blackberries and blueberries (see notes for frozen berries)
- 2 tablespoons (25 ml) water
- 2 tablespoons + 2 teaspoons 33 g granulated sugar
- 2¼ teaspoons lemon juice or ¾ tablespoon
Strawberry and Raspberry Syrup
- 1 cup (115 g) raspberries and strawberries see notes for berries
- 1 tablespoon + 1 teaspoon 20 ml water
- 3 tablespoons granulated sugar
- 2 teaspoons lemon juice
Filling
- 1 ½ cups heavy cream or double cream, cold
- 16 oz (450 g) mascarpone cheese, cold
- ⅔ cup 133 g)( granulated sugar
- 1 teaspoon vanilla extract
- 260 g ladyfingers or enough to fill the dish
- 1.5 cups of brewed espresso or instant coffee, cooled
Mixed Berry Sauce
- 2 ½ cups (300 g) frozen mixed berries
- 2 tablespoons water
- 1 tablespoon + 2 teaspoons cornstarch mixed with 1 tablespoon water
- 1 teaspoon lemon juice
- 1 teaspoon sugar adjust to taste
- 2 teaspoons unsalted butter
- 50 g white chocolate
- 1 teaspoon neutral oil vegetable oil or sunflower oil
Topping
- Fresh mixed berries for garnish
- Fresh mint leaves for garnish
Instructions
Blackberry and Blueberry Syrup
- Add the blueberries, blackberries, and water to a saucepan. Bring to a boil, then reduce the heat and simmer for 5–7 minutes.
- Pour the mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the pulp.
- Stir sugar and lemon into the syrup, bring to a boil, and simmer for 2-3 minutes.
Strawberry and Raspberry Syrup
- Add the strawberries, raspberries, and water to a saucepan. Bring to a boil, then reduce the heat and simmer for 5–7 minutes.
- Pour the mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the pulp.
- Stir sugar and lemon into the syrup, bring to a boil, and simmer for 2-3 minutes. Allow both mixtures to cool completely.
Filling
- Whip the heavy cream until stiff peaks form. Set aside.
- Beat the mascarpone, sugar, and vanilla for 1 minute until smooth. Gently fold in the whipped cream.
- Divide the filling evenly between two bowls. Fold the raspberry and strawberry juice into one bowl in three additions. Fold the blueberry and blackberry juice into the second bowl in three additions. Do not overmix.
- Pour the cooled coffee into a shallow dish. Dip each ladyfinger in the coffee for 2–3 seconds on each side, then arrange in an even layer in the dish.
- Spread the blueberry and blackberry mascarpone filling evenly over the ladyfingers.
- Dip the remaining ladyfingers in the coffee for 2–3 seconds on each side and arrange in a second layer.
- Spread the strawberry and raspberry mascarpone filling evenly over the top. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Topping
- Add the mixed berries and water to a saucepan. Bring to a boil, then simmer for 5–7 minutes, until softened. Cool completely, then blend until smooth.
- Stir in the sugar, lemon juice, and cornstarch slurry. Bring back to a boil, then simmer for 2–3 minutes, stirring until thickened. Stir in the butter until melted then strain through a fine-mesh sieve. Cool completely.
- Spread the cooled berry sauce evenly over the chilled tiramisu.
- Melt the white chocolate with the vegetable oil in the microwave in 20-second intervals, stirring between each interval until smooth.
- Spoon 10 small dollops of white chocolate over the berry topping and use a wooden skewer or toothpick to create swirls.
- Decorate one side with fresh mixed berries and garnish with mint leaves before serving.
Video
Notes
- Berries: If you are using frozen berries for the juice, cook 450g of frozen berries with 3-4 tablespoons of water instead of 100ml. Frozen berries have a higher water content, so less water is required to make the juice.
- Mixed berry topping: If you're using fresh mixed berries instead of frozen for topping, use the same amount (2½ cups/300g) but increase the water to 4 tablespoons. Fresh mixed berries contain less moisture than frozen, so the extra water helps them soften and release enough juice to achieve the same consistency. All the other topping ingredients can remain the same.
- Topping: Make sure the mixed berry topping is fully cooled before pouring it over the tiramisu. Warm topping can melt the mascarpone layer underneath, while cooled topping sets beautifully and gives a smooth, glossy finish.
Alternative syrup and dip ingredients for a time-saver option:
Mixed Berry Syrup
3 cups (450 g) mixed berries; see notes for frozen berries ½ cup (100 ml) water ⅔ cup (133 g) granulated sugar (or ½ cup (100 g) for a more tart, less sweet flavor) 3 tablespoons lemon juice (This syrup is enough to dip the ladyfingers too)Nutrition
Serving: 214g | Calories: 446kcal | Carbohydrates: 44.93g | Protein: 6.8g | Fat: 27.49g | Saturated Fat: 15.098g | Polyunsaturated Fat: 1.797g | Monounsaturated Fat: 7.546g | Trans Fat: 0.002g | Cholesterol: 134mg | Sodium: 221mg | Potassium: 250mg | Fiber: 3.1g | Sugar: 31.62g | Vitamin A: 939IU | Vitamin C: 20.8mg | Calcium: 93mg | Iron: 1.52mg