(from Schnucks Cooks, Spring 2013)
I have made this wonderful dessert twice this spring, once using ladyfingers and another time using angel food cake (premade from the grocery store and sliced for layering). My husband likes the angel food version better, but both got rave reviews from our friends. I also use orange juice rather than liqueur to make the simple syrup in step 2, and had ample leftovers to use for other purposes.
4 packages (6 oz. each) fresh
blueberries (about 4 ¾ cups), divided
4 packages (6 oz. each) fresh
raspberries (about 5 ½ cups), divided
2 packages (16 oz. each) fresh
strawberries, hulled and cut into ¼-inch-thick slices (about 6 cups), divided
1 2/3 c. sugar, divided
1/2 c. berry liqueur (such as
Chambord), orange-flavored liqueur (such as triple sec), or orange juice
1/2 c. water
1 ½ c. whipping cream
2 packages (8 oz. each)
mascarpone cheese, at room temperature
3 packages (3 oz. each) sponge-style
ladyfingers [I have also used sliced angel food cake]
1. In 12-inch skillet, add 2 packages blueberries, 2
packages raspberries, 3 cups sliced strawberries, and 1/3 cup of sugar. Cook berry mixture over medium-high heat 25
to 30 minutes or until mixture becomes thick and reaches a jam-like
consistency, stirring frequently during last 10 minutes of cooking. Remove skillet from heat. Transfer jam to medium bowl. Cover and refrigerate at least two hours or
up to two days ahead. You should have
about 3 cups.
2. Meanwhile, in small saucepan, add 1 cup sugar, liqueur
and water; heat to boiling over medium-high heat, stirring occasionally until
sugar dissolves. Remove saucepan from
heat. Allow mixture to cool slightly.
3. In large bowl, toss remaining blueberries,
raspberries, and sliced strawberries until combined.
4. In large bowl, with mixer on low speed, beat cream and
remaining 1/3 cup sugar until cream thickens.
Increase speed and beat until stiff peaks form. Add mascarpone and fold with rubber spatula
just until well combined. Makes about 5
cups. [In my experience it’s okay to beat
in the mascarpone with electric mixer.
EH]
5. Place 13 x 9-inch glass or ceramic baking dish horizontally
in front of you. Arrange 1 ½ packages
ladyfingers, flat side down, vertically (perpendicular) in 3 long rows across
bottom of dish. Brush ladyfingers
liberally with half of liqueur [or orange juice] mixture.
6. Spread half of berry jam (about 1 ½ cups) over
ladyfingers. Dollop about 2 ½ cups
mascarpone mixture over jam, then spread to cover. (It is okay if some jam swirls into
mascarpone mixture.) Top with half of fresh
berries, about 3 cups. (Cover and
refrigerate remaining berries to use after chilling.) Repeat layering with remaining ladyfingers,
brushing with liqueur mixture. Top with
remaining berry jam and mascarpone mixture.
Cover and refrigerate at least 6 hours or up to 1 day ahead. Top with remaining fresh berries just before
serving. Cut tiramisu lengthwise into 4
slices, then cut each slice crossways into 5 pieces. Makes 20 servings.
Each serving:
about 340 calories; 17 g. total fat (10 g. saturated), 84 mg.
cholesterol, 34 mg. sodium, 39 g. carbohydrate, 4 g. fiber, 26 g. sugars, 3 g.
protein.
