Berry Tiramisu

This colorful berry tiramisu was one of the easiest and prettiest dessert I have ever made! I'd like to call it "berramisu"~ I simplified the process by skipping the raw eggs, so that it's safer to enjoy. The hint of sourness from strawberries, blueberries, and cherries can balance the sweetness from the cream perfectly. Prepare it as a sweet and romantic dessert after your Valentine's dinner!

📝 Ingredients

• 700 g strawberry, rinsed, hulled and sliced in quarters
• 200 g blueberry, rinsed
• 60 g sugar
• 452 g mascarpone
• 300 g heavy whipping cream
• 80 g sugar
• 2 tsp. vanilla extract
• 22 ladyfingers
• 1 1/2 cup espresso ((or very strong coffee, or strawberry milk))
• 2 tbsp. coffee liqueur ((optional))

👨‍🍳 Instructions

1. 1--- To make berry compote ---
2. 2Use a food processor to blend 400g strawberries into juice. (Mash the strawberries with a wooden spoon if you don't have a food processor.)
3. 3Pour the strawberry juice and 60g sugar into a medium frying pan/saucepan.
4. 4Bring to a simmer and cook over medium heat for 5 minute. Keep stirring until the sauce turn thicken.
5. 5Add 300g strawberry chunks and 200g blueberries to the sauce. Stir for 30 seconds, and turn off the heat. The compote will continue to thicken as it cools.
6. 6Transfer the compote to a clean jar, allow to cool, close the lid, store in the fridge.
7. 7--- To make the filling ---
8. 8Beat 300g heavy whipping cream until medium-stiff peaks form. Set aside.
9. 9In a large bowl, combine 452g mascarpone, 80g sugar, and 2 tsps. of vanilla extract. Add in the whipped cream. Use a rubber spatula to fold the mixture until well combined. Use a mixer to beat until smooth. Set aside.
10. 10--- To assemble the tiramisu ---
11. 11Add 2 tbsps. of coffee liqueur to 1½ cup of espresso. Lightly and quickly dip each ladyfinger into the coffee mixture, or you use 1½ cup of strawberry milk to substitute the coffee mixture. Do not soak the cookies in the liquid for too long.
12. 12Line an 8×8″ baking dish with a layer of espresso-dipped ladyfingers.
13. 13Spread half the mascarpone cream mixture over the ladyfinger layer.
14. 14Repeat with remaining ladyfingers and mascarpone cream mixture.
15. 15Optionally, use a spatula to smooth the surface. But it's totally fine to skip this step. The surface will be covered with the berry compote anyway.
16. 16Cover with a lid or plastic wrap, chill the tiramisu in the fridge for at least 4 hours or overnight.
17. 17Pour the berry compote over the top of the tiramisu. Optionally decorate with more fresh fruits or sugar powder. Scoop to serve.