Ingredients
For the berry filling
200ml water*
2 tbsp sugar
4 cups mixed berries (mix and match to suit availability and preference). Set a few aside for decoration.
*For extra flavour you can substitute 50ml of the water with berry liqueur such as Chambord or Creme de Cassis.
For the mascarpone cream
300ml whipping cream
150g caster sugar
1 tsp vanilla extract
250g mascarpone cheese
To assemble the tiramisu
250g Savoiardi (sponge fingers), actual amount used will depend on the size and shape of your dish
Icing sugar for dusting
Method
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To make the berry filling, place the water, sugar, and berries in a large bowl. Press gently with a potato masher to just split the berries. Set aside to rest for 30 minutes, then strain the berries, reserving the berry-infused liquid.
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Whip the cream, sugar and vanilla until soft peaks form, then add the mascarpone and continue whipping until combined.
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Dip each sponge finger briefly into the berry-infused liquid and place in the bottom of a 22cm square dish or tin, in a single layer.
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Spread half the mascarpone mixture evenly over the sponge fingers.
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Add all the soaked berries and spread them evenly over the mascarpone, then add another layer of dipped sponge fingers and top with the rest of the mascarpone.
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Refrigerate for at least two hours, or overnight.
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Dust with icing sugar just before serving and place a few berries on top for decoration.
Serves 8-10
Love berries? Here are more super delicious recipes:
Simply Brilliant Berry Crumble
3 Ingredient Strawberry and Yoghurt Icy Poles
Blueberry Lemon and Ricotta Cake
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