MIXED BERRY TIRAMISU
Because I love tiramisu, I came up with this deliciously refreshing twist on the traditional coffee-flavored Italian dessert. Fresh softened berries star with crisp ladyfinger cookies and mascarpone cheese. Serve it from a glass bowl or in clear dishes to show off the luscious layers. -Najmussahar Ahmed, Ypsilanti, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place berries in a large bowl. Mix 1/3 cup sugar, orange zest and orange juice; toss gently with berries. Refrigerate, covered, 45 minutes., Beat cream until soft peaks form. In another bowl, mix mascarpone cheese, vanilla and remaining sugar. Fold in whipped cream, a third at a time., Drain berries over a shallow bowl, reserving juices. Dip ladyfingers in reserved juices, allowing excess to drip off; arrange in a single layer on bottom of a 13x9-in. dish. Layer with half the berries and half the mascarpone mixture; repeat layers, starting with ladyfingers., Refrigerate, covered, overnight. If desired, top with additional berries before serving.
Nutrition Facts : Calories 501 calories, Fat 26g fat (14g saturated fat), Cholesterol 105mg cholesterol, Sodium 77mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 5g fiber), Protein 8g protein.
BERRY TIRAMISù
This fruity, summery version of tiramisù was invented by Letizia Mattiaci, a cook in Umbria who teaches cooking classes in her home kitchen, high in the hills above Assisi. Berries and cream are, of course, a classic combination, but putting them together this way makes for a beguiling dessert. The berries give off a delicious violet juice that is used to soften the ladyfingers, just as strong coffee is used in the traditional recipe.
Provided by Julia Moskin
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Prepare the berries: Trim berries and cut any large ones into 1/2-inch/1 centimeter pieces. Place berries in a ceramic bowl and add 3 to 4 tablespoons of sugar (depending on the sweetness of the fruit), the lemon juice and the dessert wine. Let them soak for as long as possible, at least 2 hours, so they release their juice, which you will need to moisten the lady fingers.
- Make the custard: Whisk together egg yolks and sugar in a metal bowl and set over a saucepan of barely simmering water. Continue whisking (by hand or with an electric mixer) until very warm to the touch but not quite boiling, about 5 minutes. The mixture should reach 160 degrees. Add dessert wine and whisk thoroughly for another minute. Remove bowl from heat, place in an ice bath and let cool completely. Whisk in mascarpone until smooth.
- Whip the cream in a separate bowl until it holds stiff peaks. Fold it gently into the mascarpone mixture.
- To assemble: Line the bottom of a deep 9-inch-square serving dish with half of the ladyfingers, making compact rows. Spread half the berries on top with about half of their juices. Make sure to drizzle the juice evenly over the ladyfingers so they will be soft but not soggy. Cover with half the mascarpone custard. Repeat process once more, for a two-layer tiramisù, then refrigerate at least 2 hours and up to 1 day.
- Sprinkle with brown sugar and decorate with edible flowers before serving. Cut into squares first, or use a spoon.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 172 milligrams, Sugar 21 grams
BERRY TIRAMISU
Provided by Rick Rodgers
Categories Milk/Cream Berry Dessert Kid-Friendly Back to School Blueberry Lemon Fall Spring Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. At least 8 hours before serving the tiramisù, combine the blueberries, granulated sugar, and lemon juice in a heavy-bottomed, nonreactive medium saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, until the berries give off their juices, about 5 minutes. Add the raspberries and cook until they are heated through but still hold their shape, about 2 minutes. Remove from the heat.
- 2. Arrange half of the ladyfingers in a 9 x 13-inch baking dish, trimming them as necessary to fit. Spoon half of the hot berry sauce evenly over the ladyfingers. Top with the remaining ladyfingers, then the remaining sauce. Let stand until cooled, about 30 minutes.
- 3. Combine the mascarpone and confectioner's sugar in a medium bowl. Using an electric mixer on low speed, gradually beat in the heavy cream. Spread the mascarpone mixture over the ladyfingers. Cover loosely with plastic wrap and refrigerate until chilled, at least 4 hours. (The tiramisù can be made and refrigerated up to 1 day ahead.) Serve chilled.
MIXED BERRY TIRAMISU
Steps:
- Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture.
- Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. Discard solids. Add raspberry liqueur to raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch (about) length. Quickly dip biscuit into syrup, turning to coat lightly. Place rounded end up and sugared side against side of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Repeat with as many biscuits as necessary to cover sides of pan. Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit.
- In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. Set aside. Thinly slice enough strawberries to measure 1/2 cup. Gently spread half of jam mixture over biscuits in bottom of pan. Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits into syrup; arrange over fruit in pan, covering completely and trimming to fit. Gently spread remaining jam mixture over biscuits. Spoon remaining mascarpone mixture over; smooth top. Cover; chill at least 4 hours or overnight.
- Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve.
SUMMER BERRY AND ALMOND TART
No idea who Damien is..... But the pastry for this recipes was called 'Damien's Flaky Pastry' so 'Damien's Flaky Pastry' it remains. My guess is he must be one of 'The Australian Women's Weekly' stable of chefs. I like his inclusion of orange zest in the pastry. I haven't yet made this tart but, when I do, to enhance the orange flavour which blends SO well with berries, I intend to sneak in a teaspoon of orange juice in place of a teaspoon of the water. I found this recipe on The Australian Women's Weekly website.
Provided by bluemoon downunder
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- DAMIEN'S FLAKY PASTRY:.
- Sieve the flour and icing sugar, sprinkle with salt and orange zest.
- Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
- Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
- Refrigerate for an hour before using to line tart casing.
- Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170°C for approximately 15-20 minutes or until the tart shell is golden in colour.
- Allow to cool before lining with the frangipane.
- FRANGIPANE:.
- Cream butter, vanilla and sugar together.
- Work in 1 egg at a time until emulsified.
- Sift over the flour and almond meal and proceed to gently fold together.
- To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
- Place the tart back into the oven at 170°C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
- Allow to cool before serving.
- The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.
Nutrition Facts : Calories 692.9, Fat 47.5, SaturatedFat 25.1, Cholesterol 153.5, Sodium 131, Carbohydrate 60, Fiber 3.4, Sugar 25.5, Protein 9.7
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