summer berry tiramisu
This fresh and light alternative to the Italian classic is just as indulgent, and simplicity itself to create (just remember to make it a day ahead). It’s a lovely hybrid of tiramisu and summer pudding – layers of moist sponge laced with sweet tangy berries and enveloped in a decadent mascarpone cream. Incredibly versatile; you can serve it as individual portions in elegant glassware for a fancy dinner party, or throw it haphazardly together in a large trifle bowl to dish up family-style at a pot-luck or informal gathering. Whichever option you choose, it will be just as delicious!
Summer Berry Tiramisu
(adapted from epicurious)
400g (14oz) blueberries
250g (9oz) raspberries
1 1/2 tbsp lemon juice
1/3 cup caster sugar
20 sponge fingers*
250g (9oz) mascarpone
1/3 cup icing sugar
1/2 cup double cream
Make the tiramisu a day before serving, or first thing in the morning – it needs at least 8 hours to rest.
Place the blueberries, caster sugar and lemon juice in a medium saucepan and bring to the boil on a moderate heat, stirring to dissolve the sugar. Reduce the heat and leave to simmer for 5 minutes, or until the berries release their juices.
Pop in the raspberries and stir to combine, cook for another couple of minutes to warm them through. Remove from the heat and set aside.
Line a large trifle bowl (or similar) with one layer of sponge fingers (if you prefer, you may use smaller bowls to creating individual servings – just break up the fingers into smaller pieces as necessary). Spoon over half of the hot berry sauce, then repeat with the remaining biscuits and sauce. Leave to cool completely.
In a large bowl mix the icing sugar and the mascarpone, then slowly whisk in the cream using an electric mixer on the lowest setting. Stop once everything is just combined and the mixture is still soft – don’t over-whip.
Spoon the mixture into each individual bowl/glass then cover and chill for at least 4 hours (or overnight before serving).
* Italian sugar-coated sponge biscuits also known as lady fingers (Savoiardi).