Yum
Berry Tiramisu Trifle
A decadent show stopper dessert perfect for any occasion
Ingredients
- 6 oz lady fingers
- 1/2 lb blueberries
- 1 lb blackberries
- 1 lb Mascarpone cheese
- 4 organic free-range egg yolks
- 5 tbsp granulated sugar
- 3/4 cup organic heavy cream
- 4 tbsp honey plus more to taste
- Juice of 2 lemons
- 2 tsp vanilla extract
- 2 tbsp water
- Basil leaves for garnish
- Lilac flowers optional, for garnish
Instructions
- In a small saucepan, combine the blackberries, blueberries, lemon juice, vanilla extract, honey, and water.
- Simmer over a low flame, covered, for a few minutes until the blueberries have popped. Allow to cool, then strain to separate the liquid from the solids.
- Whip the heavy cream with 1 tbsp of granulated sugar using a mixer with a whisk attachment until stiff peaks form. Refrigerate until needed.
- In a different bowl, cream the egg yolks with the remaining granulated sugar until smooth.
- Gradually add the Mascarpone cheese until fully incorporated.
- Combine Whipped Cream and Mascarpone:
- Gently fold the chilled whipped cream into the Mascarpone mixture using a spatula.
- Divide this mixture into two bowls. Fold the solid berries into half of the Mascarpone mixture and set aside.
- Prepare 4 medium-sized glasses or a single trifle dish.
- Dip ladyfingers briefly in the berry sauce and layer them at the bottom of your chosen dish.
- Add a layer of the berry Mascarpone mixture followed by a layer of the plain Mascarpone mixture. Repeat the layering until all ingredients are used.
- Refrigerate for a few hours, or until the tiramisu sets.
- Serve the tiramisu chilled, garnished with fresh blackberries, basil leaves, and optional lilac blossoms for a decorative touch.
