Berry Tiramisu

This colorful twist on a classic tiramisu is the perfect way to finish up Valentine’s Day dinner! Bright berries layered with classic tiramisu cream and pavesini dunked in natural juices instead of espresso make it great for couples or a family!

It’s only been in the last year or so that I’ve realized tiramisu comes in many flavors! And since I think the classic recipe I brought back from Italy is just perfect, I’ve been dying to try it out with different flavors! Valentine’s Day seemed like the perfect time to give berries a shot! Berries are easy to find because they’re popular for Valentine’s Day anyway; but if you live in the Northeast like me, you may want to opt for frozen berries like I did. Fresh berries are coming from pretty far away right now and they just don’t have the flavor I want. Instead I was able to find Jersey fresh blueberries in the frozen section! But any berry or mix of berries will work here.

For the juice I used an all natural mixed berry juice. Pomegranate juice would also work here. Just make sure there’s no added sugars or the dish will be too sweet. And as always, I still recommend the pavessini cookies that I was introduced to in Italy over lady fingers. They’re a bit more difficult to find but I’ve included a link for them in the recipe. In my opinion they create a MUCH better final texture; a lot less cakey.

You can make a full tray of this or portion it out into individual bowls which is always fun. Especially if you have kids because they can each make their own. Check out the video for the full meal, including my heart shaped ravioli, then grab the tiramisu recipe below!

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Berry Tiramisu
Serves 8

4 eggs, 2 whole, 2 yolks
1/2 C. sugar (divided)
1 C. mascarpone cheese
1 1/2 C. heavy cream
1 package pavessini cookies
1/3 C. fresh fruit juice (no sugar added)
2 C. fresh or frozen berries
zest and juice of half a lemon

In a medium saucepan over low heat, combine berries, lemon zest, lemon juice and 1/4 C. of sugar. Stir and let sit over low heat until soft and juicy, about 10 minutes. Set aside.

In a large bowl, combine eggs, egg yolks and remaining 1/4 C. of sugar. Beat until pale. Add mascarpone and heavy cream. Continue beating until fluffy like whipped cream and peaks form when you remove the beaters.

Pour the juice into a wide enough bowl that you can dunk the cookies.

In your serving dish, add a layer of the cream to the base. Dunk the cookies in the fruit juice and arrange them in a single layer on top of the cream.

Next add a layer of the berries on top of the cookies. Continue in this manner until your serving dish(es) is full and you have used all of your ingredients.

Cover the tiramisu and set it in the refrigerator for at least 2 hours before serving.

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