Blackberry Tiramisu
Lusciously smooth blackberry mascarpone cream layered with blackberry soaked ladyfingers. This is an easy and fun twist on the classic tiramisu - perfect for blackberry lovers and seasonal foragers.
Equipment
- 7" or 8" square casserole dish you could use a brownie pan or other container - as long as it's safe for the fridge, you're good to go
- mixing bowls you'll want two medium or large mixing bowls for this recipe - one for whipping cream and a second for mixing together the mascarpone.
- hand held electric beater this is for beating your cream to stiff peaks - you could also use a stand mixer fitted with a whisk attachment
- small bowl a cereal or soup bowl will work well here - something large enough to dip a ladyfinger in, but no need for anything huge.
- spatula a rubber or silicone spatula
- offset spatula an offset spatula is perfect for smoothing layers evenly
Ingredients
- 1 cup blackberry curd divided in half between filling and topping - this recipe uses one full quantity of my homemade blackberry curd
- 8 oz mascarpone cheese ideally let this sit out for 10-15 minutes at room temperature, to make it easier to mix smoothly.
- 1 teaspoon vanilla extract
- 1 pinch salt
- ¾ cup heavy cream sometimes called double cream or whipping cream
- ½ cup blackberry syrup you can use a bit less - this will depend on how much your ladyfingers soak up. I use a portion of this recipe for Blackberry Syrup
- 1 tablespoon Chambord or other blackberry liqueur (optional)
- ladyfingers also known as Savoiardi or sponge fingers - the number needed will depend on the size of your pan
Instructions
- Begin by collecting together all of your ingredients. If you're making your own syrup and curd, you'll need to have these both ready and cooled.
- In a large mixing bowl, beat together the heavy cream and vanilla just until stiff peaks are formed. Avoid overbeating here or your cream will become denser than you're ideally looking for.¾ cup heavy cream, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the mascarpone, half of the blackberry curd and salt. Again, avoid overbeating as mascarpone has a tendency to become a bit grainy when overworked.8 oz mascarpone cheese, 1 pinch salt, 1 cup blackberry curd
- Add your whipped cream to the mascarpone mixture and fold together to incorporate. Set this aside while you begin assembly with the ladyfingers.
- Begin dipping the ladyfingers into your syrup (mixed with liqueur if using). Dip each ladyfinger into the liquid and flip it over to ensure it gets a good soaking, without becoming mushy. Then, place the ladyfingers in your serving dish.½ cup blackberry syrup, 1 tablespoon Chambord, ladyfingers
- Once you have formed a layer of soaked ladyfingers in your tray, spoon about half of your cream mixture on top. Spread this out into a smooth layer.
- Repeat the process of dipping ladyfingers and arranging these in your dish, on top of the cream. This will form a second soaked ladyfinger layer.
- Top off the ladyfinger layer with your remaining cream, spreading as smooth as possible.
- Cover with plastic wrap - gently pressing this directly onto the cream. This will avoid the cream developing a skin in the refrigerator. Place the tiramisu in the fridge to chill for at least 4 hours (or overnight).
- Before serving, top with the remaining curd and garnish with some berries!1 cup blackberry curd
Nutrition
Calories: 620kcalCarbohydrates: 31gProtein: 9gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 259mgSodium: 74mgPotassium: 192mgFiber: 5gSugar: 26gVitamin A: 1964IUVitamin C: 15mgCalcium: 150mgIron: 1mg
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