Description
This refreshing Strawberry Tiramisu with Blueberries and Raspberries is a delightful twist on the classic Italian dessert. Featuring layers of soft ladyfingers soaked in a raspberry liqueur-infused strawberry jam, luscious mascarpone cream, and an abundance of fresh berries, this no-bake treat is perfect for warm weather or special occasions. With its creamy texture balanced by the natural sweetness and tartness of the fruit, this tiramisu offers a vibrant and elegant dessert experience.
Ingredients
Scale
Ladyfingers Layer
- 20 soft ladyfingers (165 grams, 1 package)
Cream Mixture
- 1½ cups heavy cream (341 grams)
- 8 ounces mascarpone cheese (454 grams)
- 1 cup granulated sugar, divided (200 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 5 tablespoons Chambord raspberry liqueur, divided (71 grams)
Jam Mixture
- â…” cup strawberry jam or jelly (227 grams)
Fruit Topping
- 1½ cups sliced fresh strawberries (251 grams)
- 1 cup fresh raspberries (120 grams)
- ½ cup fresh blueberries (85 grams)
Instructions
- Prepare the Baking Dish: Spray a 9×9-inch baking dish generously with nonstick spray to prevent sticking and ensure easy serving.
- Layer Ladyfingers: Arrange half of the ladyfingers (10) evenly on the bottom of the baking dish in 2 rows of 5, placing them side by side to form the base layer.
- Whip Heavy Cream: Using a hand mixer, beat the heavy cream in a large bowl until soft peaks form, which takes about 3-4 minutes; this gives the cream a light and airy texture.
- Mix Cream and Mascarpone: To the whipped cream, add the mascarpone cheese, ½ cup of sugar, vanilla extract, and 2 tablespoons of Chambord raspberry liqueur. Beat until the mixture is smooth, creamy, and fully combined; then set aside.
- Prepare Jam Mixture: In a small bowl, stir together the strawberry jam and the remaining 3 tablespoons of Chambord liqueur until fully blended; set this aside for assembling.
- Macreate Fruit: In another bowl, toss the sliced strawberries, raspberries, and blueberries with the remaining ½ cup sugar. Stir well to coat the fruit evenly and allow the natural juices to develop. Set aside.
- First Layer Assembly: Spread half of the mascarpone cream mixture evenly over the ladyfingers using a spatula. Then, spoon half of the jam mixture on top and gently fold it into the cream using a fork. Finally, scatter half of the macerated fruit evenly over this.
- Repeat Layers: Repeat the layering process starting again with the remaining ladyfingers, followed by the remaining cream mixture, jam mixture, and finished with the remaining fruit on top.
- Chill: Cover the assembled tiramisu and refrigerate for at least 4 hours to set properly, allowing flavors to meld and the ladyfingers to soften.
- Serve: Serve chilled for a refreshing and elegant dessert, perfect for summer gatherings or anytime you crave a fruity, creamy treat.
Notes
- For best results, use fresh, ripe berries to enhance the flavor and texture of the dessert.
- You can substitute Chambord liqueur with any raspberry liqueur or a non-alcoholic raspberry syrup if preferred.
- Ensure the mascarpone is at room temperature before mixing to avoid lumps in the cream mixture.
- This tiramisu should be kept refrigerated and is best enjoyed within 2 days of preparation for optimal freshness.
- To make a smaller portion, halve the ingredients and use a smaller dish accordingly.
